Tips To Serve Pasta Bolognese Recipe Food Network Quick

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Pasta bolognese, a symphony of rich tomato sauce simmered with ground meat and vegetables, is a timeless comfort food. This recipe delivers a restaurant-worthy bolognese in the comfort of your own kitchen, perfect for a cozy night in or an impressive dinner party.

Ingredients:

Rigatoni Bolognese
Rigatoni Bolognese

1 tablespoon olive oil

  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 pound ground beef (or a combination of ground beef and Italian sausage)
  • 1 tablespoon tomato paste
  • 1/2 cup dry red wine (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups low-sodium beef broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 pound dried pasta (such as spaghetti, tagliatelle, or pappardelle)
  • 1/2 cup grated Parmesan cheese, for serving (optional)

  • Directions:

    1. Sauté the Vegetables: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    2. Brown the Meat: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned on all sides. Drain any excess fat using a slotted spoon.

    3. Deglaze and Simmer: Stir in the tomato paste and cook for 1 minute. Add the red wine (if using) and cook, scraping up any browned bits from the bottom of the pot, until slightly reduced, about 2 minutes.

    4. Build the Sauce: Add the crushed tomatoes, beef broth, bay leaf, thyme, and oregano. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low and cover partially. Simmer for at least 1 hour, stirring occasionally, allowing the flavors to meld. The longer you simmer, the richer the sauce will become.

    5. Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, reserving about 1/2 cup of the pasta water.

    6. Assemble and Serve: Remove the bay leaf from the sauce. Toss the cooked pasta with the bolognese sauce in a large serving bowl. Add a splash of reserved pasta water if needed to create a desired consistency. Serve hot, topped with grated Parmesan cheese, if desired.

    Nutrition Facts (per serving):

    This recipe yields approximately 6 servings. Please note that nutrition facts may vary depending on the specific ingredients you use.

    Calories: 750

  • Fat: 40g
  • Saturated Fat: 15g
  • Cholesterol: 80mg
  • Sodium: 600mg (depending on the sodium content of your broth)
  • Carbohydrates: 60g
  • Fiber: 5g
  • Sugar: 10g
  • Protein: 40g

  • Conclusion:

    This classic pasta bolognese is a guaranteed crowd-pleaser. With simple ingredients and a slow simmer, you can create a restaurant-worthy sauce that’s perfect for any occasion. The leftovers are even better the next day, making it a great meal prep option. So next time you’re craving a hearty and delicious meal, give this recipe a try!

    Frequently Asked Questions:

    1. Can I use other types of meat? Absolutely! You can substitute ground turkey, chicken, or even a combination of different meats for the ground beef.

    2. What if I don’t have red wine? No problem! You can omit the red wine altogether or substitute it with an equal amount of low-sodium beef broth.

    3. How can I make this recipe vegetarian? Simply skip the meat and add an extra can of crushed tomatoes or a cup of chopped vegetables, such as mushrooms or bell peppers, to the sauce.

    4. What can I serve with pasta bolognese? This dish pairs well with a simple green salad, crusty bread for dipping in the sauce, or roasted vegetables.