Pasta Bolognese
Rich, hearty, and full of classic Italian flavor, this Pasta Bolognese is made with a slow-simmered beef and pork sauce, tomatoes, red wine, and fresh herbs for the ultimate comfort food dinner.
Servings: 8 servings
Ingredients
- 1/4 cup olive oil extra virgin
- 2 tbsp butter
- 1 lb ground beef
- 1 lb ground pork
- 2 carrots very finely chopped
- 2 celery ribs very finely chopped
- 1 small yellow onion very finely chopped
- 5 garlic cloves minced
- 1 handful fresh basil
- 3 tbsp tomato paste
- 1/2 cup beef stock salted
- 1/2 cup heavy cream
- 3½ cups canned crushed tomatoes or passata
- 1 cup red wine cabernet or merlot
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fennel crushed
- 1 bay leaf
- parmesan to garnish
Instructions
- Begin by chopping the veggies into very small, similar sized pieces. Alternatively, you can use a food processor, add the carrot, celery and onion and pulse until everything is very finely chopped. Avoid over pulsing.
- Grab a large pot, preferably a dutch oven if you have, and set to medium/high heat. Add your olive oil, carrots, celery and onions.Let saute for 7-8 minutes, or until softened.
- Once your veggies are fork tender, add your garlic, and let cook for an additional 2 minutes.
- Add your ground meats, salt, pepper, and fennel. Let fry on medium/high heat for 3-5 minutes, or until the meat begins to brown. *Don't worry about the meat fully cooking as it will continue to cook while it simmers over the next hour.
- Add your tomato paste, and let cook for 1-2 minutes, just until it has been incorporated into the veggie and meat mixture.
- Add your red wine and let simmer for 2-3 minutes, or until the wine has been reduced by half.
- Reduce heat to low, add your beef stock, canned crushed tomatoes, fresh basil, bay leaf and cover.
- Let simmer for 30 minutes covered. After 30 minutes, remove the lid, stir, and let cook for an additional 30-45 minutes, stirring every 10 minutes or so.*Once your bolognese has been simmering for 60 minutes, it should be a thicker consistency. If you want it a bit thicker, simmer it for an additional 20 minutes.
- Once done, remove the large basil pieces, add your heavy cream and butter and mix one last time.Bring to a light boil for 1-2 minutes.
- Taste for any additional seasoning you may want to add.
- Serve over your favourite pasta and top with tons of freshly grated parmesan and fresh basil.
Nutrition
Calories: 510kcal | Carbohydrates: 14g | Protein: 23g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 618mg | Potassium: 851mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3187IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 4mg
