Pasta Bolognese

Like I mentioned in my last post, Chip and I had an awesome pasta bolognese for dinner this past Friday. We got our recipe from Giada’s Everyday Italian and will definitely be making it again! I’ve only done a few recipes from this cookbook, but all of them have turned out great. It probably helps that I have a serious love for Italian food. If only carbs were as good for us as veggies… #ieatcarbslikeachamp

Here’s the recipe! Enjoy!

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 celery stalk, minced
  • 1 carrot, peeled and minced
  • 1 pound ground beef chuck
  • 1 28-ounce can crushed tomatoes
  • 1/4 cup chopped fresh flat-leaf parsley (we could only find regular parsley and it worked just fine)
  • 8 fresh basil leaves, chopped
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 cup freshly grated Pecorino Romano cheese
Got our pasta, cheese, and tomatoes at Fratellos.. check them out!

Got our pasta, cheese, and tomatoes at Fratellos.. check them out!

Directions:

  • In a large skillet, heat the olive oil over a medium flame. When almost smoking, add the onion and garlic and saute until the onion is very tender, about 8 minutes (ps – sauteeing garlic and onion is one of my favorite smells in the world).
  • Add the celery and carrot and saute for 5 minutes.
We really need to use our food processor more often

We really need to use our food processor more often

  • Increase the heat to high, add the ground beef, and saute until the meat is no longer pink, breaking up any large lumps, about 10 minutes.
  • Add the tomatoes, parsley, basil, and 1/2 teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes (ours cooked a lot faster, the sauce was thick by about 20 minutes so keep an eye on it!).
Almost ready!

Almost ready!

  • Stir in the cheese, then season with more salt and pepper to taste.
I'm all for freshly grated cheese. And any cheese in general.

I’m all for freshly grated cheese. And any cheese in general.

  • Serve with pasta and enjoy!
So excited for dinner that I didn't realize the pasta almost slid off the plate

So excited for dinner that I didn’t realize the pasta almost slid off the plate

Bon appetit

Bon appetit

Note: Makes about 1 quart of sauce (serves 4 over a pound of pasta as a main course); the sauce can be made one day head. Cool, then cover and refrigerate. Rewarm over medium heat before using.

2 thoughts on “Pasta Bolognese

  1. rmpomeroy

    Yum! This may anger the Italian food purist in you, but we also love to do a good bolognese over zucchini ribbons instead of pasta – all the tasty, less of the carb guilt!

    Reply

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