Easy Bolognese with Spaghetti
The first time I ever tried Bolognese was in Colmar, France many, many years ago. My tastes at the time were very simple and my limited knowledge of Italian food consisted of pizza and basic spaghetti. There are so many variations of this recipe as some say it must have wine, while others say it must have cream, and still, others will say that there is no aromatics, etc. I have come to realize that the best recipe is the one you like the most.
My recipe may not be authentic or traditional, but it sure is delicious! I will say one thing though, if you want a recipe to turn out amazing then you must use quality ingredients. Good tomatoes, cheese, and meat are a must for this recipe, so go ahead and splurge a bit...you deserve it! I also purchased some fresh pasta. The difference between fresh and dried pasta is huge. You will see, trust me. I would also encourage you to get a nice fresh loaf of bread. You will need it to sop up all the leftover sauce from your plate. Make it a family affair where everyone pitches in to help...food made with love always tastes better!
For this recipe, you will need the following ingredients...
Ingredients:
1/4 cup extra-virgin olive oil
1 medium onion coarsely chopped
2 garlic cloves peeled and coarsely chopped
1 celery stalk coarsely chopped
1 carrot coarsely chopped
1 pound ground beef
1/2 pound Italian ground sausage
2. When hot, add the onion and garlic and saute over medium heat until the onions become very soft about 6-8 minutes.
3.Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef and ground Italian sausage.
4. Saute, stirring frequently and breaking up any large clumps, and cook until meat is no longer pink about 10 minutes.
5. Add the tomatoes, parsley, and basil, and cook over medium heat and add cream. Season with salt and pepper. Continue cooking on medium for ten minutes stirring occasionally. Reduce heat to simmer, cover, and cook for another hour.
7. Grate your cheese...freshly grated cheese is always best!
1 28-ounce can of crushed San Marzano tomatoes
1/4 cup flat-leaf Italian parsley chopped or 2 tbsp dried
8 fresh basil leaves chopped
1/4 cup heavy cream
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano
Directions:
1. In a large skillet heat the olive oil on medium-high.
1/4 cup flat-leaf Italian parsley chopped or 2 tbsp dried
8 fresh basil leaves chopped
1/4 cup heavy cream
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano
Directions:
1. In a large skillet heat the olive oil on medium-high.
2. When hot, add the onion and garlic and saute over medium heat until the onions become very soft about 6-8 minutes.
3.Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef and ground Italian sausage.
4. Saute, stirring frequently and breaking up any large clumps, and cook until meat is no longer pink about 10 minutes.
5. Add the tomatoes, parsley, and basil, and cook over medium heat and add cream. Season with salt and pepper. Continue cooking on medium for ten minutes stirring occasionally. Reduce heat to simmer, cover, and cook for another hour.
6. While sauce is cooking, boil pasta water and cook pasta. Set aside.
7. Grate your cheese...freshly grated cheese is always best!
8. In a large pot heated to medium-high, add several large ladles of sauce. The amount of sauce you add will depend on how many servings you are making. Add pasta and using tongs, mix sauce with pasta. Finish bolognese with Pecorino Romano and serve.
