Pasta Bolognese

0 (0)

Bolognese sauce is different from typical spaghetti sauce in that it includes the addition of cream or milk.  The sauce comes from Bologna, Italy and is usually prepared with tagliatelle; however, the variations of Pasta Bolognese are endless.  Tubular pasta is a favorite – and I often used rigatoni – but today I chose the cute “little ear pasta” known as orecchiette.  Here is how I make it.

Heat a couple of tablespoons of olive oil in a large, deep sauté pan.  Add one pound of ground beef, 2 Italian sausages with the casings removed and cook until it is no longer pink.  Then add 3 minced garlic cloves and cook for one minute.  Add 1 tablespoon of dried oregano and a pinch of crushed red pepper flakes (as much as you like) and cook 2 minutes longer.  Deglaze the pan with one cup of good red wine and scrape up all those brown bits that may have collected at the bottom of the pan.  Then add one 28 ounce can of crushed tomatoes, 2 tablespoons of tomato paste, one tablespoon of salt and 2 teaspoons of pepper.  Stir well, bring to a light boil, turn down the heat and simmer uncovered for 10 minutes stirring occasionally.

Now the pasta.  If I use rigatoni I use ¾ pound; if I use orecchiette I use ½ pound.  Whichever you choose, prepare the pasta according to the package directions.  I always salt my pasta water ‘like the sea’ and add a splash of olive oil before adding the pasta.  Once the pasta is al dente, turn off the heat and leave it in the pot.

Back to the sauce.  After 10 minutes, add a sprinkling of grated nutmeg, 1/4 cup of vodka and ¼ cup of heavy cream.  Cook for about 6 minutes longer.  Then add the cooked pasta and give it a stir.  If the sauce needs more liquid, add the pasta water a little at a time.  Off the heat add ¼ cup of chopped parsley, ½ cup of grated parmesan and stir until well mixed.  Plate the Pasta Bolognese and sprinkle with parmesan cheese.  Add a green salad and bread and you have dinner!

Enjoy!

Pasta Bolognese

Serves:  6

Prep time:  10 minutes

Cook time:  30 minutes

Ingredients:

2 tablespoons olive oil

1 pound ground beef

2 Italian sausages, castings removed

3 garlic cloves, minced

1 tablespoon dried oregano

A pinch of crushed red pepper flakes (to taste)

1 cup dry red wine

1 28-ounce can crushed tomatoes

2 tablespoons tomato paste

½ – 3/4-pound dried pasta (see above)

A sprinkling of grated nutmeg

¼ cup of vodka

1/4 cup heavy cream

1/4 cup chopped parsley

1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions:

1. Bring a large pot of water to boil for the pasta.
2. Heat a couple of tablespoons of olive on in a large, deep sauté pan. Add the ground beef and Italian sausages and cook until it is no longer pink.
3. Add the garlic and cook for one minute. Add the oregano and crushed red pepper flakes and cook 2 minutes longer.
4. Deglaze the pan with the red wine, scraping up all those brown bits that may have collected at the bottom of the pan. Add the crushed tomatoes, tomato paste, one tablespoon of salt and 2 teaspoons of pepper.  Stir well, bring to a light boil, turn down the heat and simmer uncovered for 10 minutes stirring occasionally.
5. Prepare the pasta according to the package directions (see above).
6. After 10 minutes, add to the sauce a sprinkling of grated nutmeg, the vodka and heavy cream. Cook for about 6 minutes longer.  Then add the cooked pasta and give it a stir.  If the sauce needs more liquid, add the pasta water a little at a time.
7. Off the heat add the parsley and parmesan and stir until well mixed. Plate the Pasta Bolognese and sprinkle with extra parmesan cheese.