Cooking Therapy

Pasta Bolognese is a traditional Italian dish originating from Bologna. It is a robust meat sauce and the most commonly consumed of the pasta sauces. My recipe teaches you how to make a no-hassle sauce that is full of flavor that will make you lick the plate clean. After searing the meat on a high heat, it is stewed in the sauce over a low heat reducing it and leaving a tender, enjoyable ragu for your pasta. Try yours today!

Pasta Bolognese

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6 servings

Course: Dinner

Ingredients Method

Ingredients

  

• 1 pound ground beef chuck
• 1 16oz container of crushed tomato sauce
• 2 small red onions diced
• 5 cloves garlic minced
• 1 large carrot finely chopped
• 5 large white mushrooms sliced
• 2 cups red wine
• 5 sprigs thyme
• 5 sweet basil leaves
• ½ nutmeg grated
• ½ teaspoon sugar
• ¼ teaspoon cinnamon
• Olive oil
• Sea salt
• Crushed red pepper flakes
• Black pepper
• Pasta of your choice, I used spaghetti if you like to make your own pasta, you can find instructions on how to here

Method

 

1. In a pot, add a teaspoon of olive oil and sauté the onions. Add a pinch of salt. Cook them until translucent over a medium heat
2. Add the ground beef and a few generous sprinklings of salt and pepper, and a pinch of the crushed red pepper flakes. Add the garlic to sauté with the meat. Increase the heat to high to brown the meat and get rid of any water and oil
3. When the liquids have reduced and the meat has browned, add the wine, mushrooms, thyme
4. Simmer over a medium-high heat until the wine almost completely reduces. Add the tomato sauce. Add the basil leaves, nutmeg, cinnamon, and sugar and stir.
5. Bring to a simmer over a low heat and let reduce until sauce thickens. Add more salt or any of the other spices as needed or to preferred taste. While sauce is reducing, cook the pasta. Drain the pasta once cooked
6. Transfer the pasta into a large serving plate or small dining plate and top with the Bolognese. Top with some grated Pecorino Romano or a cheese of your choice