Plain old spaghetti noodles, cooked a bit too long and just a bit too soft with some ground beef and a jar of store bought marinara poured over the top, sound familiar? While it does make a meal, and certainly is quick and easy, it lacks being memorable … this is not your typical spaghetti and noodles story.
Go ahead take a ride on the Google train and search: pasta with sauce. There are literally thousands of recipes for pasta sauces out there; and there are equally thousands of bland, boring, easy, and quick dinners. But do you have some time to really meld some flavors and make them synergize to an explosion of culinary bliss?
If you do, and want to make my hands down favorite pasta sauce then please by all means follow along for this culinary adventure.
Pronounced – “boh-luh-neez” – This recipe starts with a Mirepoix (carrots, onions, & celery) all cut to a small dice, or brunoise as it is known in the culinary world. These seemingly boring ingredients blend masterfully with the flavors of several different proteins, including pancetta, beef, pork, and veal. A little dry white wine is then reduced and tomatoes are added. Once the long slow simmer is done and a few more ingredients are added to make the sauce a pasta’s best friend the enjoyment of flavorful delight can begin.
I love to make this recipe on a rainy or cold day. It is certainly a crowd pleaser when brought to the dinner table for your family. Alternatively the recipe makes enough to entertain some friends who will be blown away by a sauce that clings like it belongs to the pasta. If you have some leftovers it also freezes well making this an ideal meal to easily make another day instead of our old standby store bought marinara sauce.
Let your imagination run with the style of pasta of your preference. My favorite is a thicker ribbon of pasta such as pappardelle or tagliatelle. I enjoy entertaining, so I often add little touches when plating. Add some fun when plating and top this with options such as parmesan, fresh mozzarella, or as in the pictures here some flash fried herbs such as thyme and Italian parsley. If you have a favorite topping, leave a comment with your idea in the comments below.
If you are looking for something to pair this with, besides a bottle of wine and good company, check out my Caesar Salad recipe. Together they can make some magic happen…
I promise this will be memorable!
Pasta Bolognese
Makes 10-12 Servings
INGREDIENTS
1 lb. Ground Beef
1 lb. Ground Pork
1/4 lb. Diced Pancetta or Bacon
1/2 lb. Ground Veal (optional)
1 Onion
2 Celery stalks
2 Carrots
2-4 Cloves of Garlic
1 Cup Dry White Wine (whatever you have on hand is fine)
28 oz. San Marzano Canned Tomatoes (any variety)
1 Bayleaf
1/4 to 1/2 cup of Heavy Whipping Cream
Salt + Pepper to taste
1/4 tsp. Nutmeg (optional)
Pasta of choice (cooked al dente)
DIRECTIONS
1. Finely dice (brunoise chop) onion, celery, carrot, and garlic. Or pulse this in a food processor.
2. Add meat to a large pot set on medium-low heat
3. Add Mirepoix (above vegetables) just before meat is fully cooked
4. Once vegetables are soft, add white wine and cook until nearly evaporated
5. Add tomatoes, bayleaf, and nutmeg and simmer on low heat for 1-2 hours
6. Discard bayleaf, loosen sauce with pasta water or chicken stock and season to taste
7. About 10 minutes prior to serving add cream
8. Serve over pasta of choice with shredded parmesan cheese
NOTES
- Pot
- I use a large heavy dutch oven
- Pasta
- I prefer pappardelle or tagliatelle but almost any pasta goes well
- Make sure to season your pasta water with enough salt to taste like the ocean
- Reserve enough pasta water to loosen the sauce
