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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- 2
Prepare the Ragu
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until softened.
- 3
Add Meat
Add the ground beef and ground pork to the skillet. Cook until browned, breaking it up with a spoon; about 8-10 minutes.
- 4
Incorporate Aromatics
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- 5
Deglaze with Wine
Pour in the red wine and let it simmer for about 3-4 minutes until it reduces slightly.
- 6
Add Tomatoes and Broth
Stir in the crushed tomatoes and beef broth. Add salt, black pepper, oregano, and basil. Mix well.
- 7
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally. If the sauce gets too thick, add a little reserved pasta water.
- 8
Combine Pasta and Sauce
Once the ragu is ready, add the cooked mafaldine pasta to the sauce and toss until well-coated.
- 9
Serve
Serve hot and enjoy your Mafaldine Bolognese, optionally garnishing with grated Parmesan cheese.