I absolutely love a good bolognese sauce. When I was pregnant with our first baby, it was in the weekly rotation. I’m finally getting around to typing up the recipe I’ve been using. It’s a version of America’s Test Kitchen, so pretty much all credit goes to them (as per usual!). Use any type of pasta you’d like, I tend to mix it up!
Pasta Bolognese, Please!
Pasta Bolognese, Please!
Prep time
Cook time
Total time
Author: Dara Boxer
Recipe type: Beef
Serves: 6
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, small diced
- 2 stalks carrot, minced
- 3 stalks celery, minced
- 1 pound ground beef (85% lean, 15% fat)
- 3 cloves garlic, minced
- kosher salt and freshly ground black pepper
- 1 cup chicken broth
- 1 cup dry white wine
- 1 (28 ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine
- 1 pound pasta (any kind!)
- Grated Parmesan cheese, for serving
Instructions
- Melt butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened. Season with salt. Stir in ground beef, breaking up meat with wooden spoon, until no longer pink. Add garlic. Stir well.
- Stir in broth, bring to simmer, and cook until broth evaporates and only rendered fat remains. Stir in wine, bring to simmer, and cook until wine evaporates.
- Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer until liquid has evaporated. Season with salt to taste.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and cook, until al dente. Reserve ¼ cup cooking water, then drain pasta and return it to pot. Add reserved cooking water to sauce as needed to adjust consistency. Serve with Parmesan cheese.