Farfalle al Ragu' Bolognese Recipe

Name: Lucia | Italian Restaurants Farfalle Al Ragu' Bolognese Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz Farfalle pasta; 1 tbs Salt; 2 tbs Olive oil; 1 medium Onion, finely chopped; 1 medium Carrot, finely chopped; 1 stalk Celery, finely chopped; 1 lb Ground beef; 1 lb Ground pork; 2 tbs Tomato paste; 14 oz Canned crushed tomatoes; 1 cup Red wine; 1 cup Milk; 1 tsp Salt; 1 tsp Black pepper; 2 pieces Bay leaves; 1 cup Parmesan cheese, grated

Inspired by Lucia | Italian Restaurant

Time2h

Serves4

Bow-Tie Pasta with a hearty traditional Northern Italian Meat Sauce.

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Ingredients

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Pasta

12 oz Farfalle pasta

1 tbs Celtic sea salt

Ragu Bolognese

2 tbs olive oil

1 medium Onion, finely chopped

1 medium Carrot, finely chopped

1 stalk Celery, finely chopped

1 lb Ground beef

1 lb Ground pork

2 tbs Tomato paste

14 oz Canned crushed tomatoes

1 cup Red wine

1 cup Milk

1 tsp Celtic sea salt

1 tsp black pepper

2 pieces Bay leaves

1 cup Parmesan cheese, grated

Method

Preparing the Ragu Bolognese

Sauté the Vegetables

In a large saucepan over medium heat, add olive oil. Once hot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened.

Brown the Meat

Add the ground beef and ground pork to the pan. Cook until browned, breaking it up with a spoon, about 8-10 minutes.

Add Tomato Paste and Wine

Stir in the tomato paste and cook for 2 minutes. Then, pour in the red wine and let it simmer until reduced by half, about 5 minutes.

Add Tomatoes and Seasoning

Add the crushed tomatoes, milk, salt, black pepper, and bay leaves. Stir well and bring to a simmer.

Simmer the Sauce

Reduce the heat to low and let the sauce simmer uncovered for at least 1 hour, stirring occasionally.

Cooking the Pasta

Cook the Farfalle

In a large pot of boiling salted water, add the farfalle pasta. Cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Combining and Serving

Combine Pasta and Sauce

Add the drained farfalle to the ragu bolognese. Toss together, adding reserved pasta water as needed to achieve desired consistency.

Serve

Serve hot, topped with grated Parmesan cheese.

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