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Far more interesting than a simple pasta with tomato sauce, Bolognese is creamy and comforting.
Last summer, while on vacation in Maine, I had Pasta Bolognese that was so under-whelming and bland that it never occurred to me to want to make it for myself. But a more recent experience was far more pleasant. Over the Independence Day weekend, we dined at a lovely waterfront restaurant on the south shore of Long Island and I ordered the Bolognese. I wasn’t sure what to expect but I wanted a pasta dinner since the rest of the holiday weekend was shaping up to be a meat-intensive grill-fest.
What arrived couldn’t have been more different than what I was served last summer! This was a big bowl of perfectly cooked pappardelle pasta in a rich, creamy and well-seasoned sauce flecked with fresh basil and topped with a generous dollop of soft ricotta cheese. It was so good that I had to keep Brian (who had ordered an excellent salmon) from eating half of it out from under me! And now, I suddenly wanted to cook a Bolognese. Enjoy!
Chop the carrots, celery, onion and garlic into a very small dice. The vegetables are meant to almost melt into the sauce so a food processor or small chopper works well for this. Add the olive oil and diced vegetables into a saute pan and cook over medium heat until softened. Remove the cooked vegetables from the pan, add the ground beef into the pan and brown it. Once the meat is browned, add the tomato sauce (home made or whatever brand you like) and the milk and simmer on low heat for approximately an hour.
In a separate pot, cook the pasta in boiling, salted water until tender (according the the timing recommended on the package), drain it and add it to the meat sauce. Toss in the chopped basil and most of the parmesan cheese. Season to taste with salt and pepper and serve with another sprinkling of parmesan cheese and a tablespoon of ricotta cheese on top.
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