Weeknight Pasta Bolognese(Featured Chef ATK)
Easy
Making Bolognese is often an all-day affair, but its depth and richness can’t be beat. We wanted a quicker, weeknight-friendly version that wouldn’t sacrifice flavor.
Prep
10m
Cook
40m
| Category: | Main Dish Beef Pasta |
| Cuisine Type | Italian |
Ingredients
For
4
Serving(s)
Ingredients
| 1 lb Ground beef |
| 2 tbsp Water |
| 1/4 tsp Baking soda |
| 1/4 tsp Black pepper |
| 6 oz Pancetta (cut into small cubes) |
| 1 Onion (chopped) |
| 1 Carrot (chopped) |
| 1 Rib of celery (chopped) |
| 1 tbsp Butter |
| 1 tbsp Olive Oil |
| 1/4 tsp Black pepper |
| 3 tbsp Tomato Paste |
| 1 cup Red wine |
| 1 1/2 cups Water |
| 1 oz Parm cheese grated |
| 1 lb Papadeli pasta |
Weeknight Pasta Bolognese Directions
- Mix baking soda, black pepper and water in a large bowl, then add the meat and combine well. Set aside.
- Add pancetta to food processor and pulse 15-20 times until finely chopped.
- Now add the onion, carrot and celery to the finely chopped pancetta and mix until finely chopped and starting to form a paste (12-15 pulses).
- Add the butter and olive oil to a large pot and heat until butter starts to sizzle. Add the pancetta and veg mix to the pot along with another 1/4 tsp black pepper. Cook for 8-10 min stirring occasionally until it starts to sizzle, cook another 8 min to develop browning and fond on the bottom of the pot. Everything should be well browned.
- Add 3 tbsp of tomato paste and cook for 2-3 min, then add the beef, cook gently, do not brown. 4-7 min
- Add the red wine and cook for 5 min, scraping off all the fond from the pot. Once sizzling add the beef broth, water and parm cheese, bring to a simmer, reduce heat to low and let it simmer for 20 min.
- Ad the pasta to the pot, mix it into the sauce and let it cook covered for 10-12 min, stir occasionally.
- Test for seasoning and serve. You can add hot water to the mix if it is too thick.
