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Hi everyone, I’m Cassandra Hammerstone and today I’m making a classic Italian Bolognese meat sauce. It’s perfect for a Sunday dinner. This dish cooks low and slow for a few hours on the stovetop, until the meat is tender and delicious.
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PASTA BOLOGNESE
1 medium onion
1 celery stick
1 small carrot
1 clove garlic
2 tbsp olive oil
1 tsp dried oregano
1 lb ground beef (80%)
½ lb ground pork (80%)
1 cup red wine
Pinch nutmeg
¼ cup tomato paste
2 cups chicken stock
1 cup cream or milk
1 lb large tubular pasta, like rigatoni or pennoni; pappardelle also works
Cut the onion, carrot, celery and garlic clove into chunks. In a food processor, combine and pulse until the mixture is a fine dice, but not pureed.
To a large dutch oven or braiser, add 1 tablespoons of olive oil and begin browning the meat, making effort to break it up. Season with 1 tsp kosher salt. Cook for about 5 minutes.
Add the vegetables to the mixture and sweat.
Add the red wine to deglaze the pan and break up the meat more if needed. Add the oregano. Cook until the red wine is evaporated.
Add in the tomato paste, chicken stock and cream. Cook for 2-3 hours on very low heat until the meat is tender. Season to taste.
Prepare pasta according to the package directions and drain. Once the sauce is done, add the pasta to the sauce, top with grated parmesan and serve.
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