Perfect Pasta Bolognese

May 25, 2013

Pasta Bolognese - so good but takes a TON of time if done right. Do yourself a favor and try this version and you will never go back to the quicky meat sauce that you used to call bolognese.

•1 large onion or 2 small, cut into 1-inch dice
•2 large carrots, cut into 1/2-inch dice
•3 ribs celery, cut into 1-inch dice
•4 cloves garlic
•Extra-virgin olive oil, for the pan
•Kosher salt
•3 pounds ground chuck, brisket or round or combination
•2 cups tomato paste
•3 cups hearty red wine
•Water
•3 bay leaves
•1 bunch thyme, tied in a bundle
•1 pound spaghetti
•1/2 cup grated Parmigiano-Reggiano
•High quality extra-virgin olive oil, for finishing

In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan...
See the full directions on my site

Nutritions

Calories
492

Sodium
279mg
11% DV

Fat
15g
23% DV

Protein
55g
110% DV

Carbs
36g
12% DV

Fiber
10g
40% DV