Pasta Bolognese
ID: 427bbefc...
An amazing, authentic Bolognese sauce cooked slowly over several hours to unlock rich, deep flavors. Finely minced mirepoix and ground beef are beautifully integrated, creating a velvety meat sauce that perfectly clings to radiatori pasta.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Finely mince carrots, celery, onion, and garlic using a food processor. → Sauté the minced vegetables, then add the ground beef and cook until all moisture is evaporated and it browns. → Caramelize tomato paste in the meat mixture, deglaze with red wine, and reduce. → Add the herb bundle and water, then slow-simmer for 3-4 hours, adding water as needed, and finish with heavy cream. → Toss undercooked pasta with the sauce, pasta water, and Parmesan cheese before serving.
Cooking Steps
Brief Cooking Order
Finely mince carrots, celery, onion, and garlic using a food processor. → Sauté the minced vegetables, then add the ground beef and cook until all moisture is evaporated and it browns. → Caramelize tomato paste in the meat mixture, deglaze with red wine, and reduce. → Add the herb bundle and water, then slow-simmer for 3-4 hours, adding water as needed, and finish with heavy cream. → Toss undercooked pasta with the sauce, pasta water, and Parmesan cheese before serving.
Introduction
An amazing, authentic Bolognese sauce cooked slowly over several hours to unlock rich, deep flavors. Finely minced mirepoix and ground beef are beautifully integrated, creating a velvety meat sauce that perfectly clings to radiatori pasta.
Step 1
Roughly chop the carrots, celery, onion, and garlic to prepare them for processing.
Step 2
Pulse each vegetable individually in a food processor until finely minced to match the texture of ground beef. Do not blend into a paste.
Step 3
Heat a large heavy-bottomed pot over medium-high heat, coat with olive oil, and add the minced vegetables. Season with salt and pepper.
Step 4
Cook the vegetables for 15-20 minutes, allowing the moisture to evaporate. Once they start to lightly brown at the bottom, add the ground beef.
Step 5
Break up the beef, season generously with salt, and cook for another 20-25 minutes until its moisture is completely evaporated and deep browning begins.
Ingredients List
Important Notes
The key to a rich Bolognese is patience; browning the meat completely and evaporating all its moisture unlocks deep umami flavors.
Do not blend the vegetables into a paste; use the food processor's pulse function to achieve a super-fine dice that matches the size of the ground beef.
Keep an eye on the liquid levels during the long simmer. If the sauce gets too thick or dry, add a cup of water at a time.
Finishing the pasta in the pan with a splash of starchy pasta water and grated cheese ensures the sauce beautifully clings to the pasta.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...