Jackson's Bolognese
Pasta me, please
This weekend I had a giant craving for a hearty bowl of bolognese. Something about a giant bowl of pasta on a foggy evening gives me major hygge vibes. Jackson has a go-to recipe for a homemade bolognese sauce that is SO delish, so I asked him to make it for us on Saturday. Like a champ, he whipped up a huuuge pot so that we’ll have leftovers this week!
The recipe is super simple, and really easy to modify. For a lighter version, I like subbing in ground turkey. Like any other sauce, the key is letting it simmer for a few hours before serving - all the flavors come together perfectly. Enjoy!
Ingredients
1/4 cup oil (we use EVOO)
1 white onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 pound ground beef
One can crushed tomatoes
1/4 cup fresh basil leaves, chopped
1/2 cup parsley, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano
1 tbsp organic ghee
1/2 tsp hot red pepper flakes
Make the sauce
In a large pan heat the olive oil. When steaming, add the onion and garlic and saute over medium heat until the onions become very soft and translucent, about 6 minutes. Add the celery and carrot and saute for 9 minutes. Bump up the heat to high and add the ground beef. Saute, stirring frequently and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, tomato paste, half the parsley and basil and cook over medium low heat until the sauce thickens. Add the ghee. Season with hot red pepper flakes, salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano. Simmer for a few hours before serving.
Pasta me
For recipes like this, we use traditional spaghetti noodles that are perfect for spoon twirling. Choose any pasta noodle that you best prefer! Cooke noodles until al dente (this will range depending on your noodle choice). Drain the pasta, saving about 1/4 cup of the pasta water (add this water to any leftover noodles you have to prevent them from sticking together when you store them). Plate your pasta and ladle the sauce over them, as much as your heart desires! Chop remaining parsley, and sprinkle on top. Now pop some of your favorite red, and you’re all set!
Enjoy!
