Simple Bolognese
Food
Audio By Carbonatix
By Aimee McCullough, Editor in Chief
Simple Bolognese
Adapted from Ina Garten
Servings: 4-6
Ingredients:
2 tablespoons good olive oil
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
One 28-ounce can crushed tomatoes (San Marzano are the best)
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1lb dried pasta, such as orecchiette or small shells
1/4 cup chopped fresh basil leaves, lightly packed, plus extra for serving
1/4 cup half & half (or you can use cream for a bit richer of a sauce)
1/2 cup freshly grated Parmesan cheese, plus extra for serving
1-2 tablespoons parsley for serving
A few notes on making this:
- This easily feeds my family of five with a bit leftover.
- You can use heavy cream to finish the sauce at the end, but I prefer half and half—it adds richness without being too heavy
- This is traditionally made with spaghetti, but I prefer a small pasta with a cup or tube shape—shell, orecchiette, or mezze rigatoni—that holds the sauce better.
- buy a wedge of parmigiano cheese and grate with a microplane
Directions:
- Heat 2 tablespoons of olive oil in a large (12-inch) skillet or Dutch oven over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
- Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, add the pasta, and cook according to the directions on the box.
- While the pasta cooks, finish the sauce. Add the basil, half & half or cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened.
- When the pasta is cooked al dente, use a slotted spoon or spider to add the pasta to the sauce; add the 1/2 cup parmesan, toss well.
- Serve hot, garnished with additional Parmesan and fresh parsley and basil.
