Restaurant-Style Spaghetti Bolognese
Directions
- 1Prepare the mirepoix by dicing celery.
- 2Clean the rosemary and thyme by pulling against the direction of the leaves.
- 3Brown the ground beef, ground pork, and ground veal in a pan over medium-high heat.
- 4Strain away excess fat from the browned meat, leaving a light coating or adding a tablespoon of olive oil if needed.
- 5Add the mirepoix and minced herbs to the pan and cook until soft.
- 6Add 4 to 6 minced garlic cloves and cook for 30 to 60 seconds.
- 7Add 1 cup of red wine and simmer for a couple of minutes until the alcohol smell dissipates, scraping up any bits from the pan.
- 8Add 1 to 2 cups of chicken stock.
- 9Add 1 (28 oz) can of crushed whole peeled canned tomatoes and the diluted tomato water from rinsing the can.
- 10Carefully add the browned meat back into the pan.
- 11Add a Parmesan rind to the bolognese.
- 12Simmer the bolognese gently for at least 30 to 45 minutes until the liquid is reduced and it has a jammy texture.
- 13Turn off the heat from the bolognese.
- 14In a separate clean sauté pan, add enough bolognese for the pasta being cooked.
- 15While the pasta cooks, add a knob of butter and a few shaves of Parmesan cheese to the bolognese in the sauté pan (optional).
- 16Cook the pasta until it is about a minute from being done, then transfer it from the water into the sauté pan with the bolognese.
- 17Turn the burner on for the sauté pan to bring it to a gentle simmer.
- 18Add starchy pasta water to the bolognese and pasta mixture.
- 19Add a few more shaves of Parmesan and some torn basil.
Ingredients
- mirepoix, small diced
- 1 rib of celery
- 1 sprig of rosemary
- sprigs of thyme
- 1.5 lb ground beef
- ground pork
- ground veal
- 1 tbsp olive oil
- 4 to 6 minced garlic cloves
- 1 cup red wine
- 1 cup to 2 cups chicken stock
- 1 28 oz can good canned tomatoes, whole peeled and crushed
- 1 Parmesan rind
- 1 knob butter
- shaves Parmesan cheese
- pasta
- basil, torn
Equipment
knifepanbamboo spoonsauté pan
Tips
- You can use any kind of ground meat for the bolognese, including bulk Italian sausage.
- Rinse out the canned tomato can with water and add the diluted tomato water to the bolognese for more reduction room.
- A Parmesan rind can be added to the bolognese while it simmers for extra flavor.
- Finish the pasta in the pan with the bolognese, a knob of butter, Parmesan cheese, starchy pasta water, and torn basil.
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