Pasta Bolognese
Directions
- 1Process up some onion, celery, carrots, and garlic in a food processor.
- 2Process up some onion, celery, carrots, and garlic in a food processor.
- 3Process up some onion, celery, carrots, and garlic in a food processor.
- 4Add olive oil to a big pan and add the processed vegetables to cook them down for around 15 to 20 minutes until they develop a nice brown color.
- 5Add olive oil to a big pan and add the processed vegetables to cook them down for around 15 to 20 minutes until they develop a nice brown color.
- 6Add olive oil to a big pan and add the processed vegetables to cook them down for around 15 to 20 minutes until they develop a nice brown color.
- 7Season the vegetable mixture heavily with salt.
- 8Season the vegetable mixture heavily with salt.
- 9Season the vegetable mixture heavily with salt.
- 10Once the veggie mixture is browned, add in 3 pounds of ground chuck and plenty of salt.
- 11Once the veggie mixture is browned, add in 3 pounds of ground chuck and plenty of salt.
- 12Once the veggie mixture is browned, add in 3 pounds of ground chuck and plenty of salt.
- 13Cook the meat with the veggies for another 15 to 20 minutes until you get a brown crud on the bottom of the pan.
- 14Cook the meat with the veggies for another 15 to 20 minutes until you get a brown crud on the bottom of the pan.
- 15Cook the meat with the veggies for another 15 to 20 minutes until you get a brown crud on the bottom of the pan.
- 16Add in two cups of tomato paste and cook this together until the tomato paste has browned for around 4 to 5 minutes.
- 17Add in two cups of tomato paste and cook this together until the tomato paste has browned for around 4 to 5 minutes.
- 18Add in two cups of tomato paste and cook this together until the tomato paste has browned for around 4 to 5 minutes.
- 19Add in 3 cups of red wine (Cabernet) and cook this down until the wine has reduced by half, which took around 8 to 10 minutes.
- 20Add in 3 cups of red wine (Cabernet) and cook this down until the wine has reduced by half, which took around 8 to 10 minutes.
- 21Add in 3 cups of red wine (Cabernet) and cook this down until the wine has reduced by half, which took around 8 to 10 minutes.
- 22Add in some plain old water.
- 23Add in some plain old water.
- 24Add in some plain old water.
- 25Add in one bunch of thyme and three bay leaves.
- 26Add in one bunch of thyme and three bay leaves.
- 27Add in one bunch of thyme and three bay leaves.
- 28Let this simmer for around 4 to 5 hours, adding water as needed, and tasting as you go until it looks like a rich, thick sauce.
- 29Let this simmer for around 4 to 5 hours, adding water as needed, and tasting as you go until it looks like a rich, thick sauce.
- 30Let this simmer for around 4 to 5 hours, adding water as needed, and tasting as you go until it looks like a rich, thick sauce.
- 31Remove the thyme and bay leaves from the sauce.
- 32Remove the thyme and bay leaves from the sauce.
- 33Remove the thyme and bay leaves from the sauce.
- 34Remove half of the sauce and set aside.
- 35Remove half of the sauce and set aside.
- 36Remove half of the sauce and set aside.
- 37Season your pasta water like the ocean with plenty of salt.
- 38Season your pasta water like the ocean with plenty of salt.
- 39Season your pasta water like the ocean with plenty of salt.
- 40Cook the spaghetti for around one minute less than what the package says, as it will finish cooking in the sauce.
- 41Cook the spaghetti for around one minute less than what the package says, as it will finish cooking in the sauce.
- 42Cook the spaghetti for around one minute less than what the package says, as it will finish cooking in the sauce.
- 43Add the partially cooked spaghetti to the remaining sauce in the pan.
- 44Add the partially cooked spaghetti to the remaining sauce in the pan.
- 45Add the partially cooked spaghetti to the remaining sauce in the pan.
- 46Start mixing the spaghetti into the sauce, aiming for about 50% sauce and 50% pasta.
- 47Start mixing the spaghetti into the sauce, aiming for about 50% sauce and 50% pasta.
- 48Start mixing the spaghetti into the sauce, aiming for about 50% sauce and 50% pasta.
- 49Add in some of the reserved pasta water to the spaghetti and sauce mixture.
- 50Add in some of the reserved pasta water to the spaghetti and sauce mixture.
- 51Add in some of the reserved pasta water to the spaghetti and sauce mixture.
- 52To finish it off, mix in a whole bunch of freshly grated Parmigiano-Reggiano and a drizzle of olive oil, mixing it up to bring it all together.
- 53To finish it off, mix in a whole bunch of freshly grated Parmigiano-Reggiano and a drizzle of olive oil, mixing it up to bring it all together.
- 54To finish it off, mix in a whole bunch of freshly grated Parmigiano-Reggiano and a drizzle of olive oil, mixing it up to bring it all together.
- 55Serve the pasta by twirling it into a bowl.
- 56Serve the pasta by twirling it into a bowl.
- 57Serve the pasta by twirling it into a bowl.
- 58Top with more sauce, freshly grated Parmigiano-Reggiano, and a drizzle of olive oil.
- 59Top with more sauce, freshly grated Parmigiano-Reggiano, and a drizzle of olive oil.
- 60Top with more sauce, freshly grated Parmigiano-Reggiano, and a drizzle of olive oil.
Ingredients
- Olive oil
- Olive oil
- Olive oil
- Onion
- Onion
- Onion
- Celery
- Celery
- Celery
- Carrots
- Carrots
- Carrots
- Garlic
- Garlic
- Garlic
- Salt
- Salt
- Salt
- 3 pounds Ground chuck
- 3 pounds Ground chuck
- 3 pounds Ground chuck
- 2 cups Tomato paste
- 2 cups Tomato paste
- 2 cups Tomato paste
- 3 cups Red wine (Cabernet)
- 3 cups Red wine (Cabernet)
- 3 cups Red wine (Cabernet)
- Water
- Water
- Water
- 1 bunch Thyme
- 1 bunch Thyme
- 1 bunch Thyme
- 3 Bay leaves
- 3 Bay leaves
- 3 Bay leaves
- Spaghetti
- Spaghetti
- Spaghetti
- Parmigiano-Reggiano
- Parmigiano-Reggiano
- Parmigiano-Reggiano
Equipment
Food processorLarge panWooden spoonTongsBowl
Tips
- Season your food heavily to enhance the flavor.
- Brown the vegetables and meat to develop a deep flavor.
- Let the sauce simmer for 4-5 hours, adding water as needed, and tasting as you go.