Bucatini Bolognese Recipe
fresh local pasta in meaty ragu, shaved asiago (GF upon request)
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Ingredients
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Bucatini Bolognese
Method
Cooking Instructions
Prepare the Ragu
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef and pork. Cook until browned, breaking it apart with a spoon.
Pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.
Stir in the crushed tomatoes, beef broth, oregano, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes, stirring occasionally.
Cook the Bucatini
While the ragu is simmering, cook the bucatini pasta according to the package instructions in salted water until al dente.
Reserve some pasta water, then drain the pasta.
Add the cooked bucatini to the ragu and toss to combine. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Serve
Serve the bucatini bolognese hot, topped with shaved asiago cheese.
