pasta bolognese

pasta bolognese

This might not be the kind of meal you want to photograph, but it’s one certainly worth eating. I’ll tell you something that may sound pretty gross, but it’s one of the few fond memories from my childhood.

Growing up, I ate pasta. A lot. Lasagne, spaghetti and meatballs–the whole lot. And while the meal itself was exceptional, we always waited for the leftovers. We’d grease a pan with butter and add the cold pasta and fry it up. Nothing compared to the taste of a little butter in a meat sauce, how the noodles got slick and tender, and how we’d pile cheese on top. Nothing compared to pan-fried pasta, and even to this day, I still savor leftovers.

I’ve been in my new home since Wednesday and I couldn’t be happier. I hosted a guest on Friday and I made my four-hour bolognese, and my guest and I devoured two bowls.

And this weekend I had all. the. leftovers. Pan-fried, et all.

INGREDIENTS
2 tbsp extra-virgin olive oil
1/2 lb ground sirloin
1/2 lb ground pork
1 yellow onion, rough chop
4 cloves garlic, rough chop
2 carrots, rough chop
2 ribs of celery hearts, rough chop
1 28-ounce can San Marzano crushed tomatoes
1 15-ounce can organic tomato sauce
1/2 cup water
2 cups red wine (I tend to use a full-bodied Cabernet, but if you’re not down with white, simply sub in some beef stock)
6 sprigs fresh oregano, chopped
3-4 tbsp of sugar, to taste (adjust based on the acidity of your tomatoes)
Salt and pepper to taste
1 tablespoon unsalted butter (you can opt to use vegan butter)
1 1/2 lb penne

DIRECTIONS
In a large pot (I used my Le Creuset dutch oven), heat olive oil. Make sure you have enough to thinly coat the pan, and that your pan is searing hot. There’s nothing more criminal than boiling beef, so use a large pot and ensure that it’s scorching hot. Once you have the heat of Hades, toss in your meats, flavor with salt and pepper and stir gently with a wooden spoon to break apart the meat.

While your meat is browning (5-7 minutes), blitz your mirepoix — onion, carrots, celery — and garlic in a food processor. Pulse until finely chopped. It’s important that all of your veggies are roughly the same size because no one wants a huge chunk of carrot or onion in their pasta bowl. NO ONE.

After your meat has browned on all sides, deglaze the pan with the wine and add your veggie mix. Cook for 5-6 minutes. Add the tomatoes, tomato sauce, sugar, and oregano. Bring all the ingredients to a simmer and taste. Add salt and pepper as needed.

Simmer covered for about 2-4 hours. The longer, the better, and I tend to stir the sauce every hour. When the sauce is done, bring a large pot of water to boil. Add a hefty pinch of salt to the water then add your pasta. Stir and cook until al dente. Add the pasta to the sauce; be sure to save some pasta water in case you need some. If the sauce is too thick, add the water until the desired consistency.

Remove from heat. Add the butter. Drizzle each serving with some extra olive oil. DIG IN.

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