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Pasta Bolognese
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Pasta Bolognese

Author: foodyschmoody

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.