Fall-Time Fave: Spaghetti Bolognese


Fall-Time Fave: Spaghetti Bolognese


Ingredients:

        • 8 oz extra-lean ground beef
        • 8 oz spaghetti
        • 1 tbsp olive oil
        • 2 onions, minced (if I’m feeling really fancy, I’ll use one onion along with some chopped up celery and carrot)
        • 2 cloves garlic, minced
        • 2 tbsp tomato paste
        • 1 large can tomatoes (you can use diced or pureed, depending on how chunky you want the sauce)
        • 1 cup white or red wine
        • 1 tbsp ketchup
        • 1 tbsp balsamic vinegar
        • 1 tsp Worcestershire sauce
        • Pinch of nutmeg (freshly ground if possible)
        • Salt & pepper to taste
        • Parmesan chese, grated

Instructions:

Heat olive oil over medium heat.  Add minced onion and garlic and cook, stirring, until onion is soft and translucent, 3-4 minutes.  Add ground beef and cook until brown, breaking up clumps of meat with a fork or the edge of your wooden spoon.  Season beef mixture with salt and pepper, then add wine.  Simmer, stirring, until liquid has evaporated, then add tomato paste.  

Continue cooking, stirring, for one minute, then add canned tomatoes.  Reduce heat to medium-low, cover pan, and simmer gently for about 40 minutes, stirring occasionally.  Add ketchup, balsamic, Worcestershire and nutmeg.  Continue cooking over low heat until ready to serve.  By this point, the majority of the liquid from the tomatoes should have evaporated, leaving a thick, rich, meaty sauce.  (If you think it’s too thick, you can thin it out a bit with some of the pasta-cooking water). 

 Adjust seasoning to taste (it’ll need a bunch of salt — I also like to dump in a whole bunch of fresh ground black pepper but that’s just me).  

Cook spaghetti according to package directions.  To serve, divide spaghetti and sauce between bowls and top each bowl with 1 tbsp of parmesan cheese.



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