
Yield: 8
Beef Bolognese

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 tbsp olive oil
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 1 lb lean ground beef
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- ½ cup red wine
- 1 28-oz can tomato
- 1 cup beef broth
- 3 fresh thymes
- 1 fresh rosemary
- 1 lb dried spaghetti
- 2 tbsp fresh parsley
- ¼ cup freshly grated Parmesan cheese
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the carrots, celery, and onion. Cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the beef and break it up using the back of a wooden spoon. Cook, stirring occasionally, until the beef is no longer pink, about 5 minutes. Stir in the garlic and tomato paste. Cook, stirring, until the garlic becomes fragrant. Pour in the wine and allow it to reduce slighlty, about 2 minutes. Stir in the diced tomatoes, broth, thyme, and rosemary. Bring the mixture to a boil and cook, stirring often, until the sauce begins to reduce, about 20 minutes. Season the sauce with salt and pepper to taste. Remove and discard the thyme and rosemary stems just before serving.
- Just before serving, cook the pasta according to the package directions. Drain it in a colander and stir the pasta into the sauce.
- Serve immediately topped with the Parmesan cheese. Make the bolognese sauce ahead of time and store it in the refrigerator for up to 3 days.
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