Pasta Bolognese

• Yield: 6 Servings
• Level: Intermediate

Time

• Total: 5 hours 15 minutes
• Prep: 45 minutes
• Cook: 4 hours 30 minutes
• Inactive: 0 minutes

Ingredients

• 1 Large Onion
• 2 Large Carrots
• 3 Ribs Celery
• 4 Cloves Garlic
• Extra Virgin Olive Oil
• Salt
• 3 Pounds Ground Chuck, Brisket, Or Round
• 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 Parmigiano-Reggiano

Preparation

• Dice Onion
• Dice Carrot
• Dice Celery

Directions

Ragu

• In food processor, puree onion, carrot, celery, and garlic into coarse paste.
• Coat a large pan over medium heat with oil.
• Add pureed vegetables and season generously with salt.
• Bring pan to medium high heat and cook until all water has evaporated and vegetables brown, 15 to 20 minutes.
• Add ground beef and season generously with salt.
• Brown beef, 15 to 20 minutes.
• Add tomato paste and cook until brown, 4 to 5 minutes.
• Add red wine, cook until wine has reduced by half, 4 to 5 minutes.
• Add water until water is about 1 inch above meat.
• Add bay leaves, bundle of thyme, and stir to combine.
• Bring to a boil, reduce heat and simmer.
• Stir occasionally.
• As water evaporates, add more.
• Simmer 3 1/2 to 4 hours.

Spaghetti

• During last 30 minutes of cooking the ragu, bring a large pot of water to a boil.
• Generously salt water.
• Cook spaghetti for 1 minute less than package calls for.
• Reserve 1/2 cup pasta cooking water.
• While pasta cooks, remove 1/2 of the ragu from the pot and reserve.

Final Steps

• Drain pasta and combine with remaining ragu.
• Toss pasta to coat with ragu.
• Add reserve pasta cooking water and cook pasta and ragu over medium heat until water has reduced off.
• Add generous drizzle of olive oil, toss vigorously.
• Serve immediately, top with ragu and Parmigiano-Reggiano.

• 01 January 0001