Dana's Bolognese Recipe

Name: Francesca's On Chestnuts Dana's Bolognese Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Spaghetti; 300 g Ground beef; 1 medium Onion, chopped; 1 medium Carrot, diced; 1 medium Celery stalk, diced; 2 cloves Garlic, minced; 400 g Canned tomatoes, crushed; 2 tbs Tomato paste; 1 bunch Basil, fresh; 100 g Pecorino cheese, grated; 2 tbs Olive oil; 1 tsp Salt; to taste Black pepper, freshly ground; 100 ml Red wine

Inspired by Francesca's On Chestnut

Time1h

Serves4

SPAGHETTI, BOLOGNESE, BASIL, PECORINO

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Ingredients

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Main Ingredients

14 1/8 oz (400 g) Spaghetti

10.6 oz (300 g) Ground beef

1 medium Onion, chopped

1 medium Carrot, diced

1 medium Celery stalk, diced

2 cloves Garlic, minced

14 1/8 oz (400 g) Canned tomatoes, crushed

2 tbs Tomato paste

1 bunch Basil, fresh

3 1/2 oz (100 g) Pecorino cheese, grated

2 tbs olive oil

1 tsp Celtic sea salt

to taste Black pepper, freshly ground

0.42 cup (100 ml) Red wine

Method

Cooking Instructions

Prepare the ingredients

Chop the onion, carrot, and celery. Mince the garlic. Set aside.

Cook the vegetables

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 minutes until softened.

Add the garlic and meat

Add the minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it up with a spoon.

Deglaze and simmer

Add the red wine and let it simmer for a couple of minutes. Stir in the crushed tomatoes, tomato paste, and salt. Bring to a simmer.

Simmer the sauce

Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally. Adjust seasoning with black pepper to taste.

Cook the spaghetti

In a separate pot, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Combine and serve

Toss the cooked spaghetti with the Bolognese sauce. Serve hot, garnished with fresh basil and grated Pecorino cheese.

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