Pasta Bolognese

Good food is made with love. Love, spices, and time.

Bolognese sauce is centered on the meat and tomatoes, so spare no expense when it comes to ingredients. Grass-fed beef, 90% lean, and all-natural ground pork are key. Add San Marzano tomatoes and you will have your family begging for Pasta Bolognese for every meal. I make this every year for my hubby’s birthday!

Hint: Parmesan rinds can be purchased at your local grocery store. If you do not see them readily available int eh cheese aisle, as your deli or cheese department for Parmesan rinds. They will typically provide them for free, as most grocers dispose of them (what a waste!).

Ingredients:

1 lb Grass-fed ground beef (90% lean)
1 lb All-natural ground pork
1/2 cup Pancetta, diced
2 Tbs + 2 tsp kosher salt, divided
2 tsp ground black pepper
2 34-oz cans Crushed San Marzano tomatoes
3 Tbs Chicken or beef bouillon
3 Tbs Italian seasoning
2 Tbs Crushed red pepper flakes
1/2 cup Parmesan rinds
10 servings fresh pasta (I recommend fresh pasta always. The texture is beyond comparison)
1 Tbs Olive Oil
2 Tbs kosher salt
Grate Parmesan, to taste
Fresh Parsley, chopped, to taste

Preparation:

Heat a large pot or Dutch oven over medium-high heat. Add pancetta and cook, stirring often, until meat is brown and fat has rendered. Add ground beef and pork, and use spatula/spoon to break up meat into grape-sized pieces. Allow the meat to brown and resist the urge to stir too often. Only stir when meat is truly browned on one side. Season with 2 tsp kosher salt and 2 tsp ground black pepper.

Once meat is browned (~8 minutes), add 2 cans of crushed San Marzano tomatoes, chicken or beef bouillon, Italian seasoning, crushed red pepper flakes, and Parmesan rinds. Stir to combine. Bring to a boil. Reduce heat, and simmer 4-6 hours. Stir occasionally.

10 minutes before serving…

Boil a large pot of water. Add 1 Tbs olive oil and 2 Ts kosher salt to season the water.

For fresh pasta – Add fresh pasta to boiling water and cook 2 minutes. Drain. Note: I find it hard to find anything but fresh fettuccine, linguine, or spaghetti. But if you can find rotini or penne, they are the best picks here, as they capture all the chunky goodness of the sauce.

For dried pasta – Add dried pasta to boiling water. Cook 8-10 minutes until al dente (cooked, but with a little “bite” still. They will continue to cook in the sauce.

Toss pasta with Bolognese Sauce to coat. Serve with fresh parsley, and a sprinkle of freshly grated Parmesan.

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