Today is Luke's birthday - Happy Birthday little buddy! I already have the S'mores Cupcakes lined up (graham cracker bottom, chocolate cupcakes filled with creamy marshmallow, chocolate icing, and colored sprinkles) and I figured I'd share one of his favorite main dishes with you: Spaghetti Bolognese!
Bolognese is a famous and hearty meat sauce first created in Bologna, Italy (hence
the name) and, in Italy, it’s often served over fresh, homemade tagliatelle, a
slightly wider version of fettuccine. In this country, it’s almost always served
over spaghetti, but you can ladle it over any pasta shape, including cheese
ravioli and tortellini. If you have the time, the longer the sauce cooks, the
better and deeper the flavor.
Spaghetti Bolognese
2-3 teaspoons olive oil
1 small onion, chopped (about 1⁄2 cup)
2 carrots, peeled and chopped
2 cloves garlic, minced
1 pound lean ground beef (you can also use ground turkey
or a blend of beef and turkey)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1⁄2 teaspoon salt
1⁄4 teaspoon crush red pepper flakes
28-ounce can crushed tomatoes
1 cup beef broth
2 tablespoons tomato paste
1 pound uncooked spaghetti
2-3 tablespoons grated Parmesan cheese
Heat the oil in a large saucepan over
medium heat. Add the onion, carrots, and garlic and sauté 2 minutes. Add the beef
and cook until browned and cooked through, breaking up the meat as it cooks.
Add the basil, oregano, thyme, salt, and red pepper flakes and stir to coat.
Add the tomatoes, beef broth, and tomato paste and bring the mixture to a boil.
Reduce the heat, partially cover, and simmer for 20 minutes (and up to 1 hour).
Meanwhile, in a large stockpot, cook
pasta according to package directions. Drain and transfer to a large bowl. Pour
meat sauce over pasta and toss to combine.
Spoon pasta and sauce into shallow
bowls and top with Parmesan cheese.
Serves 4
FreeDigitalPhotos.net, KEKO64
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