Pasta with Bolognese Sauce
In this updated Italian recipe, the meat is the star of the show. This allows the sweet carrots and rich parmesan to shine. Plus get the best wine pairing tips.
- 2 lbs. ground beef
- 1 medium yellow onion diced
- 1 red pepper diced
- 2 stalks celery diced
- 2 medium carrots peeled and shredded
- 1/2 cup tomato paste
- 1 14.5 oz can diced tomatoes
- 1 1/2 cups chicken stock
- 1 cup white wine
- 2 tsp. salt
- 2 tsp. pepper
- 1/2 tsp. nutmeg
- 2 bay leaves
- 1 cup basil leaves packed
- 1/2 cup Parmesan cheese finely grated
- 1 cup whole milk
- 1/2 cup butter
Saute beef with olive oil until brown but not crisp. Drain fat and set aside. Saute onion in saucepan until brown. Set aside. Saute red pepper, celery and carrots until soft (about 17-20 minutes).
Combine all sauteed items in a stock pot or slow cooker. Add tomato paste, tomato sauce, diced tomatoes, chicken stock, wine, salt, pepper, nutmeg, bay leaves and basil leaves. If you don’t have fresh basil, you can use 1/2 cup of canned pesto. Let simmer for a minimum of 1 hour. If cooking in a slow cooker, cook for 4 hours.
About 30 minutes prior to serving, add Parmesan, milk and butter. Stir until well combined and simmer covered for at least 20 minutes.
Serve over your favorite pasta, cooked al dente. Garnish with more Parmesan cheese and fresh basil.
Keyword bolognese sauce, pasta, pasta sauce, pasta with meat sauce, red sauce