Bucatini with Bolognese
Who doesn't love spaghetti and meat sauce? Correct answer, no one.
Everyone grew up with some version of the dish, which often consisted of overcooked angel hair pasta, ground beef, jarred tomato sauce, topped with grated cheese. I made this many times for my sisters growing up. It can be made in under 20 minutes which, when you're a teenager, seems like forever. But the benefit of efficiency does come at a cost. That cost being bold, fresh flavors.
Don't get me wrong, we loved the dish growing up for a good reason. But there is always an opportunity to make it a little more adult. And more adult = more delicious. By far.
And for those concerned with timing, do not fret. It is still fast enough for a week night dinner. Plus, its just as fast to make a double batch which means that you will have leftovers.
Throw it in some freezer-safe containers and then when you want it again, all you have to do it warm it up and make fresh pasta and boom! Just as good as the first time.
Unless you're feeding an army. Or teenagers. Then even a double batch won't last beyond one meal. But you tried...
Apron time!
Heat a large dutch oven over medium high heat. Add a little olive oil and then add the ground beef. I used a mixture of chuck and sirloin to balance the fat content.
While the ground beef browns, dice the onion and garlic.
Add them to the mixture and continue to brown until the meat is cooked through.
While this cooks, prepare the tomatoes. You have two main options. First, (and easiest) use crushed tomatoes. Then all you have to do is open the can and pour them in. Second, (slightly more dishes) take whole tomatoes (canned or home grown and frozen) and blend in a food processor until appropriately chunky. Set aside.
Add the garlic, red pepper flakes and oregano to the meat mixture. Cook for 1 minute.
Deglaze the pan with the red wine. If you haven't already poured yourself a glass, I ask why not?
After you've scraped up the beautiful brown bits of flavor at the bottom of the pan and the wine is bubbling away, add the tomatoes and tomato paste. Mix and simmer as long as you possibly can before you starve to death. Minimum 10 minutes but at least 30 if you have it.
While it simmers, throw on your pasta water to boil.
Pro tip: heat it in your electric tea kettle and pour boiling water straight into your pot. It will take a fraction of the time and you'll never look at boiling water in the same way again...
I like to serve this recipe with bucatini because the holes soak up extra flavor, but this is also delicious with orecchiette. In a pinch you can throw it with any pasta you have on hand.
When you drop the pasta into the water, time to finish the sauce. Add nutmeg, heavy cream and basil. Simmer for 10 minutes to thicken slightly while the pasta cooks.
Don't forget to adjust the salt and pepper at this point!!
Drain the pasta, transfer to beautiful bowls and top generously with bolognese. Sprinkle on freshly grated Parmesan cheese and devour.
Everyone grew up with some version of the dish, which often consisted of overcooked angel hair pasta, ground beef, jarred tomato sauce, topped with grated cheese. I made this many times for my sisters growing up. It can be made in under 20 minutes which, when you're a teenager, seems like forever. But the benefit of efficiency does come at a cost. That cost being bold, fresh flavors.
Don't get me wrong, we loved the dish growing up for a good reason. But there is always an opportunity to make it a little more adult. And more adult = more delicious. By far.
And for those concerned with timing, do not fret. It is still fast enough for a week night dinner. Plus, its just as fast to make a double batch which means that you will have leftovers.
Throw it in some freezer-safe containers and then when you want it again, all you have to do it warm it up and make fresh pasta and boom! Just as good as the first time.
Unless you're feeding an army. Or teenagers. Then even a double batch won't last beyond one meal. But you tried...
Apron time!
Heat a large dutch oven over medium high heat. Add a little olive oil and then add the ground beef. I used a mixture of chuck and sirloin to balance the fat content.
While the ground beef browns, dice the onion and garlic.
Add them to the mixture and continue to brown until the meat is cooked through.
While this cooks, prepare the tomatoes. You have two main options. First, (and easiest) use crushed tomatoes. Then all you have to do is open the can and pour them in. Second, (slightly more dishes) take whole tomatoes (canned or home grown and frozen) and blend in a food processor until appropriately chunky. Set aside.
Add the garlic, red pepper flakes and oregano to the meat mixture. Cook for 1 minute.
Deglaze the pan with the red wine. If you haven't already poured yourself a glass, I ask why not?
After you've scraped up the beautiful brown bits of flavor at the bottom of the pan and the wine is bubbling away, add the tomatoes and tomato paste. Mix and simmer as long as you possibly can before you starve to death. Minimum 10 minutes but at least 30 if you have it.
While it simmers, throw on your pasta water to boil.
Pro tip: heat it in your electric tea kettle and pour boiling water straight into your pot. It will take a fraction of the time and you'll never look at boiling water in the same way again...
I like to serve this recipe with bucatini because the holes soak up extra flavor, but this is also delicious with orecchiette. In a pinch you can throw it with any pasta you have on hand.
When you drop the pasta into the water, time to finish the sauce. Add nutmeg, heavy cream and basil. Simmer for 10 minutes to thicken slightly while the pasta cooks.
Don't forget to adjust the salt and pepper at this point!!
Drain the pasta, transfer to beautiful bowls and top generously with bolognese. Sprinkle on freshly grated Parmesan cheese and devour.
Easy Bolognese
Ingredients
- Olive oil
- 1/2 lb lean ground sirloin
- 1/2 lb ground chuck
- 1 large yellow onion, minced
- 5 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups red wine
- 28 oz crushed canned tomatoes (or whole tomatoes, pureed in the food processor)
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 1 1/2 teaspoons pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- Parmesan cheese for garnish
- 1 box dried pasta, bucatini or orecchiette preferred
Instructions
- In a dutch oven heat a few tablespoons of olive oil over medium heat. Add the ground beef and cook until it starts to brown. Break apart with a wooden spoon while it cooks.
- After 5 minutes, add onions and continue to cook 5-10 additional minutes until meat is completely brown and onions start to soften.
- Add garlic, oregano, and red pepper and cook for 1-2 minutes. Deglaze the pan with wine and scrape off any brown bits from the bottom.
- Add crushed tomatoes and tomato paste. Add salt and pepper and bring to a boil. Reduce heat and simmer for a minimum of 10 minutes, ideally at least 30 minutes.
- Bring pasta water to a boil in a large pot and cook pasta according to directions.
- Finish the sauce by adding nutmeg, basil and heavy cream. Simmer for 10 minutes to thicken.
- Drain pasta and top with generous portion of sauce. Sprinkle on Parmesan cheese and serve immediately.
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