Rob’s Pasta BologneseFrom oldinjun 5 years ago
- Ingredients shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 2 medium onion, finely diced shopping list
- 2 medium carrot, finely diced shopping list
- 1 medium celery rib, finely diced shopping list
- 1 pound ground beef shopping list
- 1 pound ground pork shopping list
- 8 large garlic cloves, chopped shopping list
- 1-cup dry white wine shopping list
- One 28-ounce can peeled Italian tomatoes--seeded and finely chopped, juices reserved shopping list
- 6 oz tomato paste shopping list
- 1/2 cup chicken stock or canned low-sodium broth shopping list
- 2 teaspoon dried thyme shopping list
- 2 teaspoon oregano shopping list
- 2 teaspoon basil shopping list
- 1 bay leaf shopping list
- 2 teaspoons sugar shopping list
- salt and freshly ground pepper to taste shopping list
- 1 cup heavy cream shopping list
- 1 pounds penne rigate shopping list
- Freshly grated Parmesan, for serving shopping list
How to make it
- 1. Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, carrot, celery and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Scrape the vegetable mixture into a large bowl.
- 2. Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just shimmering. Add the beef and pork a little at a time and cook over moderately high heat until just barely pink, about 5 minutes. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, tomato paste, the chicken stock, thyme, oregano, basil, sugar and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 1 hour. Discard the bay leaf. Stir in the heavy cream and cook the sauce just until heated through.
- 3. In a large pot of boiling salted water, cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.
The Cookoldinjun Pembroke Pines, FL
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