Beef Bolognese

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delicious italian spaghetti bolognese with minced beef sauce, to

Beef Bolognese

Ingredients:

  • 1 lb. 93% lean ground beef
  • 1 tsp. olive oil
  • 1 cup minced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1 cup dry red wine
  • 10 fresh thyme sprigs
  • 3 fresh rosemary sprigs
  • 2 cans (15 oz.) tomato sauce
  • 1 can (14 1/2 oz.) diced tomatoes
  • 1/4 cup Parmigiano -Reggiano cheese, divided
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1/4 cup fresh parsley leaves
  • 2 Tbsp. fresh oregano leaves
  • 1 Tbsp. sugar
  • 1 Tbsp. fennel seed
  • 1 Tbsp. minced garlic
  • 1/4 tsp. crushed red pepper

Directions:

  1. Heat oil in a stockpot over medium heat until hot.
  2. Add onions, carrot and celery; cook 5 minutes, stirring occasionally.
  3. Add red wine; cook and stir for 1 to 2 minutes until browned bits attached to the stockpot are dissolved. Simmer for 5 minutes until the wine is reduced by half.
  4. Cut 12-inch length of kitchen string and tie together rosemary and thyme sprigs to prepare herb sachet.
  5. Add ground beef, tomato sauce, diced tomatoes, 2 tablespoons parmesan cheese, basil, parsley, oregano, sugar, fennel seeds, garlic and red pepper to stockpot; mix well.
  6. Add herb sachet, making sure it’s covered in sauce; tie end of string to handle of stockpot. Bring mixture to a boil.
  7. Reduce heat, cover and simmer 2-1/2 hours, stirring occasionally. Uncover sauce and cook for another 30 minutes, stirring occasionally.
  8. Remove and discard herb sachet from meat sauce.
  9. Serve on a bed of al dente pappardelle pasta. Garnish with remaining cheese and fresh basil, as desired.

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