Bolognese Pasta Sauce Recipe

THIS BOLOGNESE PASTA DISH IS THE PERFECT WINTER WARMER FOR CHILLY DAYS! This delicious recipe is simple and full of flavour!

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► BOLOGNESE PASTA SAUCE RECIPE :

Prep : 15 mins
Cooking : 3 hours 25 mins
Servings : 12

► INGREDIENTS :
– 2lbs ground beef
– 350ml whole milk
– 500ml dry red wine (pinot noir)
– 4 garlic cloves
– 1 onion
– 1 carrot
– 2 celery stalks
– 160ml tomato paste
– 2 bay leaves
– bunch of thyme
– rosemary sprig
– freshly grated nutmeg

► DIRECTIONS :
1. Cut the onion and celery into small cubes, cut the peeled carrots into brunoise, finely mince the rosemary and crush the garlic cloves.

2. In a preheated pot over medium-high heat, add the olive oil and cubed veggies. Season with salt/pepper and cook for 15 minutes, stirring occasionally, until shrinked and golden brown.

3. Add the crushed garlic and sauté for 1 minute until fragrant.

4. Add the ground beef, season with more salt/pepper and cook for 10 minutes until browned.

5. Lower the temperature to medium heat, mix in the tomato paste and cook for 10 minutes or until you see a built up caramelized crust at the bottom of the pot (be careful to not burn the tomato paste).

6. Deglaze with the red wine and reduce for 20 minutes or until most of the ground beef is visible again.

7. Mix in 470ml of water and add the thyme, bay leaves and nutmeg. Bring to a boil and simmer on low heat for 1 hour, stirring once in a while to prevent burning.

8. Add 470ml of water and simmer for another hour.

9. Mix in the milk and minced rosemary, simmer for 45 minutes.

10. Take the aromatics out of the sauce and adjust the seasonings to taste.

11. Add your favorite al dente pasta to a pan on medium heat with bolognese and pasta water. Cook for a few minutes and serve with freshly grated parmesan and thyme leaves.

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TIMESTAMPS :
00:00 – Intro
00:03 – Cutting the onion
00:17 – Cutting the celery stalks
00:26 – Cutting the carrot
00:40 – Mincing rosemary
00:46 – Crushing garlic cloves
00:51 – Cooking the veggies
01:16 – Cooking the meat
01:34 – Cooking the tomato paste
01:47 – Reducing the wine
02:00 – Adding water, fresh thyme, bay leaves and nutmeg
02:22 – Adding water
02:30 – Adding milk and rosemary
02:45 – Taking the herbs out of the sauce
02:59 – Plating

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Music : Colorful Flowers by Tokyo Music Walker (https://soundcloud.com/user-356546060)
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