Pasta Bolognese
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Pasta Bolognese
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Adapted from Food You Love But Different by Danielle Oron I made a few changes to the original recipe, including reducing the type and amount of red wine, which was rather strong. She uses a full bottle Tempranillo and I went with a fruitier red. I dialed down the amount (and type) of wine because I prefer the livelier punch of Pinot noir and similar red wines, and having a half-bottle of wine leftover was perfect to enjoy with dinner. The first time I made this Pasta Bolognese I used ground beef that was 20% fat, as the recipe indicated. It threw off a lot of oil, which I spooned off the top of the sauce when it was finished. The next time I made it with leaner, grass-fed beef and it came out just fine, although the meat was less-moist. (As grass-fed beef can also be.) The pictures in the post were the second batch; the sauce of the first one, made with non-lean ...
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Ingredients
- 2 tablespoons olive oil or the oil from the sun-dried tomato jar
- 8 ounces (230g) chorizo thinly sliced, Spanish-style
- 3 cloves garlic minced
- 1 large onion diced
- 1 1/4 pounds (560g) ground beef (see headnote)
- 1 teaspoon kosher salt or salt
- black pepper freshly ground
- 2 1/2 tablespoons tomato paste
- 2 tablespoons sun-dried tomato paste or puree
- 1 tablespoon oregano dried
- 1 1/2 cups (355ml) red wine such as Pinot noir or Merlot, fruity
- 1 ounce (800g) tomato crushed, whole, canned
- 1 tablespoon sugar
- 2 bay leaf
- 1 rind parmesan (optional)
- 1-2 teaspoons fish sauce (optional)
- 1 pound (450g) dried pasta such as rigatoni, penne, garganelli, or tagliatelle (fresh or dried)
- Parmesan Cheese for serving, or pecorino cheese
Instructions
- Preheat the oven to 275ºF (120ºC).
- In a large, heavy pot or Dutch oven heat the olive oil. Add the chorizo slices and cook, stirring occasionally, until they're warmed through and releasing their oil. Remove the chorizo with a slotted spoon and add the garlic and onions to the pot. Cook, stirring occasionally, until the onions are wilted and translucent, about 5 to 6 minutes.
- Add the beef, season lightly with salt and a few good turns of freshly ground black pepper, and cook, stirring, until the meat is cooked through browned, about 5 to 10 minutes. Stir in the tomato paste, sun-dried tomato puree, and oregano. Slowly add the wine, scraping the bottom of the pot to remove any stuck-on browned bits.
- Stir in the crushed tomatoes, sugar, bay leaves, Parmesan rind (if using), and cooked chorizo. Bring the mixture to a low boil, remove from heat, cover, and braise in the oven for 3 hours. No need to stir while cooking.
- After three hours, remove the sauce from the oven. Taste (carefully, as the sauce is hot), and season with additional salt and pepper, as well as fish sauce, if desired. Remove the bay leaves and Parmesan rind. Use a tablespoon or turkey baster to skim excessive oil, if any, off the surface of the sauce and discard it.
- Bring a big pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup (250ml) of the pasta water and drain the pasta. Stir the hot pasta into the sauce, adding a little bit of the reserved pasta water to loosen things up, if necessary. Serve in bowls with Parmesan or Pecorino cheese alongside for guests to grate over each serving.
Notes
- Another serving suggestion: The original recipe advised to serve it with a bottle of Tabasco sauce on the table, so people can season and spice up their own pasta.
- Notes: Perhaps a number of you would use a slow cooker or Instant Pot for a sauce like this. I haven't had the best of luck using my slow cooker for anything but rice, and don't have an Instant Pot. But if you make it in either of those machines, feel free to share in the comments how you did it.
- This makes enough sauce for six to eight servings of pasta. You can freeze half of the sauce and make it with 8 ounces (225g) of pasta. The sauce will keep for at least two months in the freezer, or up to five days in the refrigerator.
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