If I had to pick one of my favorite dishes EVER it would have to be this one. Pasta Bolognese. Growing up my mom made this for me a lot and to this day it is still my go-to meal for special occasions. The most important aspects are having good meat and a good sauce. Typically this is served with pappardelle but today we are going to use a larger version of penne referred to as pennoni. The key to this recipe is time. The sauce needs as much time as you can give it to let the flavors marry together and allow the sauce to develop more depth of flavor.
Servings: 6-8
Ingredients:
3 Tbs. Extra Virgin Olive Oil
1 ½ Lbs. Ground beef
½ An onion finely chopped
1 Large carrot
1 Stalk of celery
2 Cloves minced garlic
1 Cup of red wine
60 oz. tomato sauce
4-6 Leaves of basil
First you need to fill a large pot with 3 tablespoons of extra virgin olive oil and heat the oil. Add the finely chopped onion, carrot, and celery and sauté for 15 minutes on low heat. When they have 3 minutes left to sauté add the garlic in and let cook with everything else for 3 minutes. Add meat to mixture and cook for 10 minutes on medium or until meat is browned. Add a cup of red wine and cook for 10 minutes or until evaporated. Add 60 ounces of tomato sauce which is about 7 ½ cups. Let simmer for about 2 to 3 hours on low heat but if you want it can cook for longer if you have time. At the last 5-10 minutes of cooking time add fresh basil into the sauce. Cook, drain your pasta and then add some sauce to the pasta so that the pasta has a light coat of sauce before you serve it. Serve with your favorite grated cheese and dig in!
That’s all it takes to make the perfect pasta bolognese. Enjoy the recipe and Buon Appetito!
