My Pasta Bolognese
- 1 pound whole wheat pasta (I used linguini)
- 1 pound lean ground beef
- 5 carrots, peeled and chopped
- 4 stalks of celery, peeled and chopped
- 1 red onion, peeled and chopped
- 5 cloves garlic, peeled and chopped
- 2 28-ounce cans crushed tomatoes
- 1 6-ounce can tomato paste
- 1/2 cup red wine
- 2 teaspoons extra virgin olive oil
- 1 teaspoon red pepper flakes
- 2 tablespoons granulated garlic
- 1 1/2 tablespoons dried oregano
- 2 teaspoons dried basil
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh parsley, chopped
To make my life easier, I took the carrots, celery, onion and garlic and popped them all in my brand spankin new food processor and pulsed until they looked like so…(If you don’t have a food processor, just chop them up as fine as you can. That’s how I’ve made this in the past!)
Anywho… Heat your olive oil and red pepper flakes in a large pot over medium heat. Add the vegetable mixture and sautee until soft, about five minutes. Add the ground beef, garlic, oregano and basil and cook until the meat is browned and no pink is remaining. Remove from heat and add the wine. Place back over medium high heat and cook about 5 minutes more. Add the crushed tomatoes and tomato paste, stirring to combine. Stir in the parmesan cheese, reduce heat to simmer, cover, and cook on low for anywhere between 1 and 3 hours. The longer it cooks, the more flavorful it will be!!
To serve, prepare pasta to package directions.
Stir parsley and more parmesan cheese into bolognese is desired. (You’ll notice I don’t use salt in this recipe. I think the parmesan adds much more depth to the bolognese sauce than just plain old salt!)
Serve bolognese over pasta with a cute little salad, some garlic bread and a big glass of wine if you’re feelin’ frisky!