May 4, 2012 1 Comment
This recipe is great because it is so adaptable. You can tweak the spices and change meats depending on your tastes. I think the key the great flavor, is to use quality ingredients. The meat sauce in this recipe should be so thick, there is almost no liquid left. Don’t worry as the pasta water will rehydrate you sauce to the perfect consistency. Also, do no salt too early as this can lead to a very salty dish once the sauce reduces.
Beef Bolognese (4 Good Size Portion)
1 lb. Grass Fed Beef
1 large can San Marzano tomatoes, crushed, drained of excess water
1 cup red wine (any Italian works great)
2 carrots, diced
1 small yellow onion, diced
1 sprig rosemary, trim ends of leaves to release aroma
Large pinch of red pepper flakes
Large pinch of oregano
Salt and Pepper to taste
1 lb. spaghetti, cooked al dente
1. Brown meat in large skillet, until no pink is visible. Drain on paper towels and leave pain with small amount of drippings.
2. Add carrots, onions and rosemary sprig and cook until onions are translucent (4-5 min). You can add a little olive oil if pan gets too dry.
3. Add wine and let simmer until partially reduced. Add beef and let reduce until almost no liquid remains. Add tomatoes and oregano. Simmer on low heat, stirring occasionally.
4. Cook pasta according to directions on the package (us the low number as a guide; 10-12 min. means go with 10). You will be finishing some of the cooking once you toss with sauce.
5. Right before you add the pasta, remove rosemary sprig and salt sauce to taste. Pull pasta directly from pot of water to pan with tongs. Toss and cook for additional 2-3 minutes. If it looks dry add about 1/4 cup more of the pasta water. It is very starchy and should thicken quickly.