Dinner, Pasta

Pasta with Bolognese Sauce

13 May, 2016

bolognese sauce

Tomorrow is Josh and my two year wedding anniversary. We got married in the little city of Florence in Italy. It was perfect weather and a perfect day spent with a small group of family and friends.

For us, a small wedding was perfect. Even more perfect was traveling overseas to make it happen. We spent about a week and a half in Florence before the wedding, basically making sure we had all our ducks in a row (aka that our wedding would be legal and recognized in the US). And we just got to enjoy and get to know the city, exploring the neighborhoods and the incredible views. And the food. OMG the food.

Last year we celebrated our anniversary by eating some delicious bolognese sauce over homemade pasta. And while it wasn’t on our anniversary, I made this bolognese sauce last week. Close enough. This may not be your traditional bolognese the way I make it, but it’s still pretty tasty. And I will make this again and again.

I will provide this warning. This is a bit of a time-consuming recipe. I like making this on weekends when I can start early, so we aren’t eating dinner at 9 or 10!

married

married

florence italy

florence italy

carrots

carrots

bolognese sauce

bolognese sauce

Adapted from this recipe on: Use Real Butter

Pasta with Bolognese Sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 carrots
  • 1 yellow or white onion
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 1 ⅓ lbs ground beef
  • Salt
  • Pepper
  • 2 cups whole milk
  • 2 cups dry white wine
  • 1 28oz can plum tomatoes
  • ¼ tsp nutmeg
  • ½ tsp oregano
  • 1 lb pappardelle pasta
  • Parmesan cheese for grating over the top
Instructions
  1. Dice the three carrots and white onion.
  2. Melt the olive oil and butter over medium heat in a large pot (I use a stew pot). Add the onion and carrot and saute until onion is translucent.
  3. Add the ground beef and brown, breaking up any clumps. Add about ¼ tsp pepper and ½ teaspoon salt.
  4. Once beef has browned, add the milk to the pot and stir occasionally until all the milk is absorbed. This took me about 30-35 minutes.
  5. Add the white wine and cook until evaporated, about 30 minutes.
  6. Sir in the nutmeg and oregano.
  7. Take the can of tomatoes and put into a blender. Blend until smooth. Add the tomatoes to the pot and stir to mix.
  8. Bring the sauce to a boil, then reduce the heat to low and simmer uncovered for 2.5-3 hours, stirring occasionally. Add salt and pepper to taste.
  9. Cook the pasta.
  10. Plate the pasta and spoon the bolognese sauce over.
  11. Top with freshly grated parmesan and basil leaves if desired.

 

 

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