Weekend Dinners | Pasta Bolognese

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For me this is an ideal Sunday Night (Weekend) Dinner because the sauce needs to simmer on the stove for about two hours. I have always been a believer that calories do not count on Sunday so what better night to have a delicious bowl of pasta bolognese?!

pasta bolognese

{Shaving on Parmesan Cheese}

Bolognese Sauce

2 tbsp Olive Oil
2 tbsp Butter
1 onion (diced)
2 Celery Stalks (diced)
4 Carrots (diced)
1 Pound Ground Chuck
3 Sausages (I like fennel personally, out of casings)
1 Cup White Wine
1/2 Cup Red Wine (or a full cup depending on how friendly you want everything to get)
1 Cup of Whole Milk
Salt and Pepper, to taste
1 Jar of Tomato Sauce (I get mine from farmers market but Rao’s Marinara works too *dirty secret*)  or 1 28oz Jar of Whole Peeled San Marzano Tomatoes with their juices and 1 tbsp of tomatoe paste
Freshly grated Parmesan Cheese, to serve

In a 6 to 8 quart, heavy bottom saucepan (such as a le cresuet *my old faithful pictured above!), heat the olive oil and butter over medium heat. Add the onions, celery and carrots and cook until they are translucent and soft (but not brown) about 10 to 15 minutes total.

Add the meat to the vegetables, turn the heat up to medium high and brown the meat stirring frequently. When the meat is browned add the white wine to the sauce and let the liquid simmer down (2 minutes). Add the milk, red wine, tomato option of your choosing and bring to just a boil. Then turn down the heat and let it simmer for 1 1/2 to 2 hours. The longer you let the sauce simmer the better it will be – I promise! It gets better and better every 30 minutes as the ingredients get friendly with each other and the sauce cooks down! When you are ready to eat season with salt and pepper, to taste, and remove from heat.

Pasta Portion:

Bring a large pot of water to a boil. Season with salt; add the pasta of your chosing (I prefer tagliatelle but to each their own) and cook according to the directions. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among plates and shave on some Parmesan Cheese.

Buon Appetito!

*notes* The ragu can be made two days in advance and refrigerated until you are ready to serve; it can also be frozen for up to 2 weeks.

*I am usually throwing in the red wine from my glass or the bottle (therefore sometimes its a cup and sometimes its more)

*Seriously, on the tomato portion front I have done them all and love them all the same – really has depended on what I have in the pantry… A picture of the jar of sauce that I adore which I buy from  Phillips Farms at the Union Square Farmers Market! (by the advertising apparently lots of people love it too)


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