The BEST Bolognese

The classic meat-based tomato sauce for all your pasta nights just got an edit!! (Hint: it includes cooking with wine, like all good things should!!)

INGREDIENTS

• 1 tbsp olive oil
• 1 package of lean ground beef
• 1 medium white onion, diced
• 5-6 large cloves of garlic, finely minced
• 2 cans of tomato paste
• 1 cup of beef broth
• 1 1/2 cups of red wine
• 1 spoonful of Dijon mustard OR 1 decent squeeze of yellow mustard
• Salt and pepper
•  Pasta of your choice 
• Flat leaf Italian parsley for garnish / grated Parmesan cheese 

Using a large skillet with a lid, sauté the onions and garlic together on medium heat in olive oil until translucent and soft. At the same time, put a large pot of water on the stove to boil for the pasta.

Next, add the ground beef to the skillet, breaking it up with a utensil, and brown the meat evenly on medium heat. When completely cooked through, take a larger spoon and drain the fat from the pan as it will make the sauce look and taste oily.

Lower the heat and add the tomato paste to the pan, using your utensil to properly incorporate it into the ground beef. Cook the tomato paste out for 1 to 2 minutes. 

Next, add the red wine and beef broth to the pan and use your utensil to scrape along the bottom of the pan to release any crusty bits. Stir together and bring to a low simmer to reduce, up to 10 minutes, while stirring often.

 At this point, check your pasta water and salt heavily. Count to 5 when you salt, it should be salty like the sea! Drop the pasta in and boil according to package directions.

Next, add the dijon/yellow mustard to the sauce, as well as salt and pepper. The mustard adds a great tang to the sauce and emphasizes the rich tomato flavour. Stir into the sauce and allow it to come to a simmer on low heat with the lid on (to avoid splattering) until the pasta is ready. The longer the sauce cooks, the better it tastes.

Cook your pasta al dente, which is usually a few minutes less than the package directs, and serve with your homemade bolognese sauce and a sprinkle of parmesan cheese or parsley…. and a nice big ol’ glass of vino on the side, duh.

Peace and good eats, friends. -A❁