Gemelli Bolognese Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

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

2. 2

   Cook the Meat

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef, ground pork, and ground lamb. Cook until browned, about 8-10 minutes. Drain excess fat if necessary.

3. 3

   Add Vegetables and Garlic

   Add the chopped onion, diced carrot, diced celery, and minced garlic to the pot. Sauté until the vegetables are softened, about 5-7 minutes.

4. 4

   Add Wine and Simmer

   Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a boil and let it reduce by half, about 5 minutes.

5. 5

   Add Tomatoes and Broth

   Stir in the crushed canned tomatoes and beef broth. Add salt, black pepper, and chopped basil. Bring the mixture to a simmer.

6. 6

   Slow Cook the Ragu

   Reduce heat to low, cover, and let the ragu simmer for about 1 hour, stirring occasionally.

7. 7

   Cook the Gemelli Pasta

   While the ragu is simmering, cook the gemelli pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.

8. 8

   Combine Pasta and Ragu

   Once the ragu is ready, combine it with the cooked gemelli pasta in the pot. Toss well to coat the pasta with the sauce.

9. 9

   Serve

   Plate the gemelli bolognese and top with grated Reggiano cheese. Garnish with additional fresh basil if desired.