Pasta Bolognese

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emaninthekitchen274.55last month3 min read

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Indulge in the comforting embrace of a classic Italian dish with this Pasta Bolognese recipe. Known for its rich, hearty flavor and comforting aroma, this dish combines ground beef with aromatic vegetables, tangy tomatoes, a splash of heavy cream, and the delightful touch of Parmesan cheese. A slow-baked treasure, this meal is perfect for family gatherings or cozy dinners at home.

Ingredients

🌿 3 stalks of celery
🥕 4 carrots
🧅 1 large onion
🧄 6 cloves garlic
🫒 2 tablespoons extra virgin olive oil
🧈 2 tablespoons butter
🧂 1/2 teaspoon salt
⚫ 1/2 teaspoon black pepper
🍅 1 6oz can tomato paste
🥩 2 pounds ground beef chuck
🍗 2 cups chicken stock
🥫 28oz can crushed tomatoes
🌿 1 tablespoon oregano
🌶️ 1 teaspoon chili flakes (or to taste)
🧂 1/2 tablespoon salt
⚫ 1/2 teaspoon black pepper
🥛 1 cup heavy cream
🧀 1/2 cup Parmesan cheese
🍝 1 lb Mezzi Rigatoni (cook according to package instructions)
🌿 Garnish with Parmesan cheese and parsley

Instructions

1- Preheat and Prep:

Preheat your oven to 325°F (163°C).
Mince the celery, carrots, onions, and garlic using a food processor to a finely chopped consistency.

2- Sauté the Vegetables:

In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
Add the minced vegetables, season with 1/2 teaspoon salt and black pepper, and cook for 6-8 minutes until softened and translucent.

3- Brown the Meat:

Add the tomato paste to the pot, cooking for 5 minutes to develop a deeper flavor.
Add the ground beef, breaking it apart as it cooks, until browned thoroughly, about 8-10 minutes.

4- Build the Sauce:

Pour in 2 cups of chicken stock and the canned crushed tomatoes.
Stir in oregano, chili flakes, 1/2 tablespoon salt, and 1/2 teaspoon black pepper.

5- Bake the Sauce:

Bring the mixture to a boil, cover with a lid, and transfer the pot to the preheated oven.
Bake for 1 hour and 35 minutes, stirring once halfway through.

6- Enrich the Sauce:

Carefully remove from the oven. Stir in heavy cream and Parmesan cheese.
Return to the oven for an additional 45 minutes to an hour, stirring once during this period.

7- Cook the Pasta:

While the sauce finishes in the oven, boil the Mezzi Rigatoni according to package instructions, then drain.

8- Combine and Serve:

Toss the cooked pasta in the Bolognese sauce, coating thoroughly.
Serve warm, garnished with additional Parmesan and fresh parsley.

Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes
Servings: 6-8 servings
Calories: Approximately 650 per serving
Proteins: 35g
Fats: 35g
Carbohydrates: 55g
Equipment: Food processor, oven-safe pot or Dutch oven, pasta pot