Pasta Bolognese

I’ve raved about it enough – it’s time I shared the recipe with you. This is a household standard at Apartment Farm – we usually eat it at least twice a month. It takes about an hour to make, but what’s more relaxing than enjoying a glass of wine and doing a little cooking after a long day at work? And it’s a one-pot meal, so you can enjoy the process and not worry about a pile of dishes to clean up later.

1 pound ground beef

1 pound ground pork

1 package of pancetta, diced

2 carrots, finely diced

3 celery ribs, finely diced

1/2 red onion, finely diced

6 ounces tomato paste

2 tablespoons olive oil

1 cup red wine

1 cup beef stock

1 cup water

2 teaspoons thyme

salt and pepper to taste

1. ) First, you’ll need to make a mire poix, which is a finely diced mix of carrot, celery and onion. You’ll want to saute the mire poix in the olive oil until the vegetables are translucent and lightly browned. Once cooked, set the mire poix aside in a bowl.

2.) In the empty saute pan, brown the pork, beef and pancetta, mixing well to combine. Once the meat is cooked through, drain off most of the fat. Add the tomato paste and mix well.

 3.) Return the mire poix to the pan with the meat, mixing to combine. Stir in the thyme. Carefully add the water, wine and beef stock. Season with salt and pepper to taste. Let simmer for 15-20 minutes until some of the liquid has reduced and it has a “saucy” texture.

4.) While the sauce is simmering, boil water for you pasta and cook according to package directions. I recommend rigatoni because the sauce adheres to it well and it looks great in the bowl.

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2 thoughts on “Pasta Bolognese

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