Pasta Al Alla Recipe
with made from Seven the Hour Bolognese
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Ingredients
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Bolognese (Seven the Hour style)
Pasta & Finishing
Method
Bolognese (Seven the Hour style)
- 1
Prepare soffritto and aromatics
Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter melts, add the diced carrot, celery, and onion. Sauté, stirring occasionally, until the vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and diced pancetta; cook 2–3 minutes until fragrant and the pancetta begins to render fat.
- 2
Brown the meat
Increase heat to medium-high. Add the ground beef and ground pork to the pot, breaking up large pieces with a spoon. Cook until the meat is browned but not fully crisp, about 6–8 minutes. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper as the meat cooks.
- 3
Develop flavors with tomato paste and wine
Stir in the 2 tablespoons tomato paste and cook 2 minutes, stirring constantly, until it darkens slightly. Pour in 1/2 cup wine to deglaze the pan, scraping up browned bits from the bottom. Allow the wine to reduce by about half, 2–3 minutes.
- 4
Add tomatoes, milk, and stock
Add the crushed whole tomatoes, 1/2 cup milk, and 1/2 cup stock to the pot. Stir to combine. Add the bay leaf, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme, and 1/4 teaspoon crushed red pepper flakes. Bring to a gentle simmer.
- 5
Simmer slowly
Reduce heat to low so the sauce gently simmers. Cook uncovered or partially covered for 45–60 minutes, stirring every 10–15 minutes to prevent sticking. As the sauce reduces, taste and adjust salt and pepper. If it becomes too thick, add up to 1/4 cup additional stock or water.
- 6
Finish the Bolognese
Remove from heat when the sauce is rich and slightly thickened. Discard the bay leaf. Stir in 1 tablespoon butter (optional) and 2 tablespoons chopped parsley for a glossy finish and fresh flavor.
Pasta & Assembly
- 7
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add 12 oz dried pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- 8
Combine pasta with sauce
Return drained pasta to the pot or a large skillet over low heat. Add 2–3 ladles (about 1 to 1/2 cup) of the Bolognese sauce and 1/4–1/2 cup reserved pasta water as needed to create a silky coating. Toss or stir gently for 1–2 minutes so the pasta absorbs the sauce.
- 9
Finish and serve
Stir in 1/2 cup freshly grated Parmigiano-Reggiano, 1 teaspoon lemon zest (optional), 1 teaspoon olive oil, and the remaining chopped parsley. Taste and adjust seasoning. Plate the pasta, spoon additional Bolognese on top, and garnish with extra grated cheese and a drizzle of olive oil.