ET Recipe of the Month: Pasta Bolognese

By
Ben Gramarossa
-
271

THIS IS WHAT YOU NEED

  • Olive oil
  • 1½ lb ground beef
  • ½ lb ground pork
  • 1 onion, cut into quarters
  • 2 celery stalks
  • 1 large carrot, peeled
  • 2–3 garlic cloves
  • 1 Tbsp tomato paste
  • 1½–2 cups dry red wine (such as Cabernet or Chianti)
  • 3 cans crushed tomatoes (28 oz cans)
  • 2 bay leaves
  • Fresh basil, chopped
  • Parmigiano Reggiano rind
  • ½ cup heavy cream
  • 1 lb pasta, dried or homemade fresh
    (Rigatoni or Pappardelle is best)
  • Salt & pepper

THIS IS WHAT YOU DO

In a food processor, add the onion, garlic, carrot, and celery. Pulse until finely chopped. Set aside. This is the base of your sauce.

Set a large Dutch oven or similar pot over medium-high heat and add olive oil, enough to coat the bottom. Add the chopped vegetables, cook until soft and slightly browned. This may take a while but be patient. Add the ground beef and pork, cook until browned. 

Season with salt and pepper to taste.

Reduce heat to medium and add the tomato paste; cook slightly. Add the red wine and scrape the bottom of the pan with a wooden spoon to loosen up all the browned bits (fond). There is a lot of flavor in all that fond. Add the crushed tomatoes, bay leaves, basil, parm rind, and stir.

Bring to a simmer, then reduce heat to low. Taste for seasoning. Cover and let simmer for at least 3–4 hours or until dinnertime. Stir every so often. Be patient–as it cooks, the flavors develop the longer it simmers. Remove the parm rind and bay leaves, then finish with the heavy cream.

Bring a large pot of water to a boil. Salt the water and add your pasta. Cook until al dente and then drain.

Serve the Bolognese sauce over the pasta and enjoy

Recommendation:

Start cooking earlier in the day since it needs to simmer for a few hours to all day. The longer it cooks, the better it becomes!

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