Pasta Bolognese
- Cook
- 32 min
½ lb ground beef and ½ lb ground pork
⅛ lb (50g) chicken liver, blood drained, finely chopped
1 clove garlic, minced
½ onion, finely chopped
½ carrot, finely chopped
½ stalk celery, finely chopped
6 mushrooms, finely chopped
2 tablespoons olive oil
⅕ cup (100 ml) red wine
1 (14.5-oz) can diced tomatoes
1 bay leaf
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ lb pasta (spaghetti, fettuccine, or linguine)
3 tablespoons kosher salt
Parmesan cheese, grated, to taste
Preheat the pot over medium heat for about 2 minutes. Add 2 tablespoons of oil and spread it evenly. Once the oil starts to smoke, add garlic, onion, carrot, celery, and mushrooms to the pot in that order. Sauté over medium heat for about 3 minutes until the vegetables become tender.
Push the vegetables to the side of the pot and add ground meat, liver, salt, and black pepper in that order. Sear over medium heat for about 3 minutes, or until browned, without stirring; then mix. Once well combined, pour in red wine and simmer for 5 minutes.
Add in canned tomatoes and bay leaf. Cover and simmer over low heat for 20 minutes.
Fill a large pot with ½ gallon (2 ½ liters) of water. Cover and heat over high heat for about 10 minutes. Once the water comes to a boil, uncover, and add in salt and pasta. Cook over low heat for 1 minute less than the suggested cooking time. Once the pasta is cooked, reserve 1 cup (200 ml) of pasta water.
Once the pasta has finished cooking, drain with a colander. Heat the finished sauce over medium heat and bring it to a simmer. Add the cooked pasta and mix well, cooking for about 1 minute to coat the sauce. Pour in the reserved pasta water as needed to loosen the sauce and achieve a smoother consistency. Plate and sprinkle with Parmesan cheese and black pepper.
When searing ground meat, avoid stirring too frequently to achieve a rich, even browning that enhances the depth of flavor.
Keep the reserved pasta water hot, and adjust the amount added to the sauce based on your desired consistency.
Ground beef with a higher fat content can be used as a substitute for mixed ground beef and pork.
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