August 8, 2011

Pasta Bolognese

Pasta Bolognese
Serves 4

1 onion, chopped
1 1/2 carrots, coined
1 celery stalk, coined
2 tsp minced garlic
1 1/4 lbs ground round
1 12 oz can tomato paste
1 1/3 cup Cabernet
2 cups of low sodium chicken broth 
3 Bay leaves
8 fresh thyme sprigs, tied together with kitchen twine
Grey or Kosher salt, black pepper & red pepper flakes
1/2 pound of tagliarelle or spaghetti
last but not least about 4 hours


Add onions, carrots, celery, & garlic to the food processor, pulse until you have formed a paste.  In your dutch oven over medium high heat saute the veggies until brown (about 20 minutes) in a touch of olive oil or cooking spray and sprinkle of salt & from this point until you simmer you will be stirring frequently, incorporate the beef into the vegetables and allow it to brown (about 15 minutes).  Mix in the can of tomato paste & after 5 minutes add 1 cup of wine & after another 5 minutes add 1 1/2 cups of chicken broth.  Allow mixture to come to a light boil & then reduce to a simmer.  Add the bay leaves, thyme, pinch of salt, pepper & red pepper flakes.  Simmer for 1 hour stirring off and on, add 1/4 cup chicken broth. Simmer for another hour & add 1/3 cup of the red wine & 1/4 cup of stock.  Simmer for another hour.  Remove the bay leaves and thyme bundle. Taste & add any salt, pepper & red pepper if needed.  Prep salted water for the pasta.  Cook pasta according to directions & add 1/3 of a cup of the pasta water to the sauce.  Add cooked pasta to the sauce and mix well.   Serve directly from the Dutch over with a sprinkle of Parmesan.  Hope you enjoy!  The time is worth it.
Simmering Sauce

2 comments:

StephenC said...

Believe it or not, the last time I had bolognese was in Venice in 1991, sitting outdoors along the Grand Canal. I had only 2 hours to spend in the city and kept wandering around saying, "Oh, my god."

Lara B Knight said...

Stephen,
You have had me thinking of Venice all day! Hopefully I will get there. Was the pasta wonderful?
Thank you for your support!
Have a wonderful evening,
Lara