Simple Bolgonese
Need an easy dinner for tonight? This rich, flavorful meat sauce is the perfect accompaniment to your favorite pasta! A combination of ingredients, slowly simmered... ready in under an hour!
Simple Bolognese
Yield: 6 – 8 servings
Ingredients:
2 medium yellow onions, chopped
3 – 4 cloves garlic, minced
Olive oil
2 stalks celery, diced
2 carrots, diced
1-pound ground chuck or round
1/2 pound ground veal or pork
28-ounce can tomatoes, crushed
3 tablespoons tomato paste
3/4 cup dry red wine
1/4 cup Italian parsley, finely chopped
8 – 10 fresh basil leaves, finely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup fresh grated Parmesan cheese
1 pound your favorite tubular or shell pasta
Garnish: Extra Parmesan cheese and chopped fresh basil
Equipment needed:
Cutting board
Chef knife
Large, 12-inch skillet, preferably 2-inch deep, with lid
Rubber spatula
Liquid measuring cup
Measuring spoons
Large serving spoon or ladle
When my kids were growing up pasta was a mainstay! I collect cookbooks and one of my favorite Italian-style chefs has always been Giada de Laurentiis. I have used her Bolognese sauce recipe and tweaked it over the years to come up with my own version, adding a little extra this and that. Perfect meal to make after work or for a fun gathering too! This recipe is perfect for the inexperienced cook still learning to get the meal out at the same time. Dovetailing tasks helps tremendously! I hope you enjoy it as much as I do... grab your skillet and let’s make sauce!
Initially, you will chop your onions and mince the garlic for sautéing. As you are chopping, set the skillet on medium high heat for 3 – 5 minutes to gradually warm up and drizzle about 2 – 3 tablespoons of olive oil in the bottom. Sauté the onions and garlic for about 5 minutes or until the onions are translucent and yellow in color. The smell is simply amazing! While the onions are cooking, prepare your carrots and celery. Add the chopped carrots and celery to the fragrant onion mix and then crumble the meat on top. Continue to mix and cook over medium heat until the meat is no longer pink and the carrots are bright orange, ~ 5 minutes.
When meat is evenly browned, add the crushed tomatoes and tomato paste and stir well to combine. Pour in the red wine and add chopped parsley and basil. Again, stir well to combine and bring skillet of yumminess to barely a simmer. Put the lid on the skillet and allow to simmer for 15 – 20 minutes. Like I mentioned before... dovetailing tasks as the sauce cooks is helpful at getting the meal out successfully. So, as the sauce simmers, cook the pasta and ready your bread or salad too!
Almost ready! Drain the pasta and place in the bottom of a larger platter, bowl or casserole dish. Spoon or ladle sauce over pasta and gently stir. Sprinkle about 1⁄4 cup of fresh parmesan over yummy platter and garnish with chopped basil. Isn’t it pretty? Dinner is ready and you made it yourself... Enjoy!!