Pasta Bolognese
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 972
- Total Fat
- 53
- Saturated Fat
- 19
- Carbohydrates
- 62
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 45
- Cholesterol
- 166
- Sodium
- 1055
- Total: 5 hr
- Active: 1 hr
Ingredients
1 large onion or 2 small onions, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 stalks celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round, or a combination
2 cups tomato paste
3 cups hearty red wine
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano
Finishing extra-virgin olive oil, for drizzling
Directions
- In a food processor, puree the onion, carrots, celery and garlic into a coarse paste. Place a large pan over medium heat; coat with olive oil. Add the pureed veggies and season generously with salt. Increase the heat to medium-high and cook, stirring frequently, until all the water has evaporated and the veggies become nice and brown, 15 to 20 minutes.
- Add the ground beef and season again generously with salt. Brown the beef! Browned food tastes good. Don’t rush this step. Cook 15 to 20 minutes.
- Add the tomato paste and cook until browned, 4 to 5 minutes. Add the wine; cook until the wine has reduced by half, 4 to 5 minutes.
- Add water to the pan until it’s about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. Simmer 3 1/2 to 4 hours. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don’t be shy about adding water—you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning, you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and taste frequently. Season with salt, if needed (you probably will).
- During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should always be well salted. Salty as the ocean! Taste it—if your pasta water is underseasoned, it doesn’t matter how good your sauce is, your complete dish will always taste underseasoned. When the water is at a rolling boil, add the spaghetti and cook 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
- While the pasta is cooking, remove half of the sauce from the pot and reserve.
- Drain the pasta and add to the pot with the remaining sauce. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over medium heat until the water has reduced. Turn off the heat and give it a big sprinkle of Parmigiano and a generous drizzle of the finishing olive oil. Toss or stir vigorously.
- Divide the pasta and sauce among individual bowls or 1 big serving bowl. Top with the remaining Parmigiano. Serve immediately.