Wednesday, October 24, 2012

Spaghetti Bolognese

Spaghetti Bolognese
(healthier version)
I love pasta! And every kind of pasta sauce there is!!
Bolognese is a thick meat sauce that has  but this recipe uses less meat then other recipes because I sub it with chopped mushrooms (my kids hate mushrooms but they inhale this sauce-hee, hee, they have no idea, because the texture is the same and I save money on using less meat.) This recipe makes a big batch of red sauce so if you like you can freeze half for a quick fix meal latter on, just remember to let it cool first before adding it to your freezer bag/container.
Sauce Ingredients:
extra virgin olive oil
kosher salt and freshly cracked black pepper
1 large onion, chopped
1 medium carrot, minced
2 celery rib, minced
3 garlic cloves, minced
1-6 oz. can tomato paste 
1 cup dry Italian red wine or beef broth
4 oz. pancetta slab (non-smoked bacon), diced into small pieces or 4oz. thick slices of bacon, diced.
1 large carton or 2 small cartons of sliced button mushrooms; chopped into very small pieces (buying  the pre-sliced saves you time in not having to slice them before dicing them).
3 pounds extra lean angus beef
1 Tablespoons dried basil
1 Tablespoons dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seeds
1 teaspoon dried thyme
2 cups whole milk
2-28 oz.. cans Cento crushed tomatoes
4 Tablespoons chopped fresh parsley, plus more for garnish

2 small packages of spaghetti
2 Tablespoons salted butter, room temperature
1 Tablespoons extra virgin olive oil
2 cups (divided) shredded parmesan cheese--1 cup for pasta toss and 1 cup reserved for garnish
  1. In a large dutch oven over high heat, add about 1 Tablespoons of olive oil once oil is hot add the onion, carrot, and celery, season with salt and pepper; cook stirring often until vegetables are tender. Add garlic and stir for 1 minute. Mix in tomato paste and cook for 1 minute. Add the red wine and cook until liquid is almost gone; set aside.
  2. Add a little more olive oil into pot add the pancetta and mushrooms and cook until pancetta is slightly crispy; set aside with vegies. Next heat a little more olive oil in pot and add ground beef, breaking it up as it cooks, once browned, season with salt and pepper and add basil, oregano, red pepper flakes, fennel seeds, and thyme.
  3. Next mix in the milk 1 cup at a time reducing the liquid by half before adding the last cup of milk; again stir till liquid is reduced by half
  4. Add the pancetta, mushrooms and vegies back to the pot. Stir in the crushed tomatoes and once sauce starts to bubble, add lid, reduce heat to low and simmer for 40-60 minutes, stirring occasionally. (Meanwhile cook the pasta).
  5.  Right before serving stir in the chopped parsley.
Pasta directions:
  1. In a large pot cook the pasta according to the 'al dente' directions on the package, in salted boiling water. Drain; and set on serving platter or large pasta bowl.
  2. Add the butter, olive oil and 1 cup of parmesan to the hot pasta and toss with two forks.
Ready to serve:  Plate the pasta on individual dishes and ladle the thick sauce over the top.  Garnish with parmesan cheese and chopped parsley.  Great with garlic bread too!!

1 comment:

  1. Yum! Makes me want to come over for dinner. Even your spaghetti is super fancy! Love it!