Pasta Bolognese

If someone were to tell me, I could have any meal I wanted (without taking the time to cook it), I would, hands down choose Anne Burrell's Pasta Bolognese.  It is so good but it takes a TON of time, if done right.

This recipe takes dedication. You can't just set it and forget it.  It takes time. It's worth it.  Trust me.  A few weeks ago, I took the time to make a version of Anne Burrell's Bolognese and let me tell you this, the lady can cook.  She's right, when you really take the time to develop the flavors, they will magically appear.  There is a certain depth to the flavors you create here that is surprising, in a good way.  I can't really explain it, you just have to try it to understand (and enjoy).

There aren't many famous chef recipes that I try, but when I saw her making this on her show, I had to give it a shot.  This makes me wonder, what cooking shows do you all watch?  I am more into the food competition shows than actual cooking shows, but I catch a few here and there.  Who are your favorites?  I'd love to chat more about this, because I may or may not be a closeted t.v. junkie.  That reminds me, I have yet to announce my excitement that Nick won Top Chef!  I know a few of you have chatted with me on Facebook about it before the finale and we were rooting for him.  I couldn't be happier for him.  I always root for the angry, disgruntled guy.  I wonder what that says about me????  Okay, I could go on and on about t.v. but I bet you just want the recipe, so here you go.

As I mentioned, this recipe has been adapted from Anne Burrell's Bolognese recipe on The Food Network Site.

Oh and don't forget to comment, comment comment.  Nothing says love to a blogger, like a slew of comments at the end of the day.

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Pasta Bolognese

foodyschmoody

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Ingredients

  

• 1 large onion or 2 small cut into 1-inch dice
• 2 large carrots cut into ½-inch dice
• 3 ribs celery cut into 1-inch dice
• 3 cloves garlic
• Extra-virgin olive oil for the pan
• Kosher salt
• 2 lb ground meat mixture beef, veal & pork
• 12 oz tomato paste
• 1.5 cups hearty red wine
• 4 C Water
• 2 bay leaves
• 1 bunch thyme tied in a bundle
• 1 pound spaghetti
• ½ cup grated Parmigiano-Reggiano

Instructions

 

• In a food processor, puree onion, carrots, celery, and garlic.
• Coat the bottom of a large saute pan with olive oil, and place over medium high heat, add the pureed veggies and season generously with salt. Cook until all the liquid has evaporated and the veggies are nice and brown, about 15-20 minutes.
• When veggies are brown, add the meat and season again with salt. Break up the meat with wooden spoon and again, cook about 15-20 minutes until meat is browned.
• Add the tomato paste and cook out a few minutes (4-5).
• Add the wine and cook until the wine reduces by half.(another 5 minutes or so)
• Add 2 C of water, bay leaf and thyme bundle, stir to combine. Bring the mixture just to a boil and then reduce heat to a simmer.
• Allow mixture to simmer 3.5-4 hours, gradually adding more water as it cooks out, about ½ C at a time. Do not add all the water at once.
• During the last half hour of simmering, bring a pot of water to a boil over high heat. Liberally salt the water and add pasta. Cook according to box instructions. Drain, reserving ½ C cooking water.
• Add drained pasta to sauce mixture and stir around to coat well. If mixture seems too thick, add a bit of the reserved cooking water. Mix in the grated cheese and serve.

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