Noddle + Bolognese + Parmesan Recipe
Make Noddle + Bolognese + Parmesan Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bolognese sauce
Noodles & finishing
Method
Bolognese sauce
- 1
prepare aromatics
Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add olive oil and 1 tablespoon butter. When butter is melted and shimmering, add the diced onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
brown the meat
Increase heat to medium-high. Add ground beef and ground pork to the pan. Break up with a wooden spoon and spread into a single layer. Let sear without stirring for 2 minutes, then stir and continue to brown until no longer pink, about 6–8 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper while cooking. Drain excess fat if the pan becomes very greasy, leaving a little for flavor.
- 3
- 4
simmer the sauce
Stir in the crushed tomatoes, stock, whole milk, dried oregano, bay leaf and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer very gently for 35–45 minutes, stirring occasionally, until the sauce thickens and flavors meld. If the sauce becomes too thick, add a splash of stock or water. Taste near the end and adjust seasoning with salt and pepper as needed. Remove and discard the bay leaf before serving.
Noodles & finishing
- 5
cook the pasta
Bring a large pot of water to a vigorous boil. Add 1 tablespoon salt. Add the dried pasta and cook according to package instructions until al dente (usually 8–11 minutes for spaghetti; check a minute earlier). Reserve 1 cup of pasta cooking water, then drain the pasta.
- 6
finish the pasta with sauce
Return the drained pasta to the pot or a large skillet over low heat. Add 1 tablespoon butter, 3/4 cup freshly grated Parmesan, and about 1/2 to 3/4 cup of the reserved pasta water. Add 2–3 cups of the warm Bolognese sauce (or more to taste) and toss with tongs until the pasta is evenly coated and the sauce clings, adding more reserved pasta water if needed to reach a silky consistency. Taste and adjust salt and pepper.
- 7