Lumache Bolognese Recipe

Inspired by Memoir

Time1h

Serves4

beef & pork ragu, organic tomato, basil, parmesan

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Ingredients

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Main Ingredients

14 1/8 oz (400 g) Lumache pasta

8.82 oz (250 g) Ground beef

8.82 oz (250 g) Ground pork

14 1/8 oz (400 g) Organic canned tomatoes

1 pieces Onion, finely chopped

2 pieces Garlic cloves, minced

1 cup Fresh basil leaves, chopped

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

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

0.42 cup (100 ml) Red wine

Method

Cooking Instructions

Prepare the Ragu

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Brown the Meat

Add the ground beef and pork to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 8-10 minutes.

Deglaze with Wine

Pour in the red wine, scraping any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes until the wine reduces slightly.

Add Tomatoes and Simmer

Stir in the organic canned tomatoes, salt, and black pepper. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.

Cook the Pasta

While the ragu simmers, cook the lumache pasta according to package instructions until al dente. Drain and set aside.

Combine Pasta and Ragu

Add the cooked lumache pasta to the ragu, tossing to combine. Add the chopped basil and mix well.

Serve

Plate the pasta and ragu mixture, and top with grated Parmesan cheese. Garnish with additional basil if desired.