Beef Bolognese
- 6 tablespoons olive oil
- 1 small yellow onion, finely chopped*
- 1 carrot, finely chopped*
- 1 stalk celery, finely chopped*
- 3 garlic cloves, minced
- 1 teaspoon minced fresh rosemary
- 3⁄4 lb ground beef
- 1⁄2 cup dry red wine
- 3 tablespoons tomato paste
- 2 1⁄2 cups canned plum tomatoes, chopped, with juice
- salt
- fresh ground pepper
- 1 lb rigatoni pasta
*or pre-chopped mirepoix
- In a large deep frying pan or Dutch oven over med-low heat, warm the oil.
- Add the onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
- Add the beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes.
- Add the wine and tomato paste.
- Cook, stirring occasionally, until the wine evaporates slightly, 3-4 minutes.
- Add the tomatoes, 1 teaspoon salt, and ½ teaspoon pepper.
- Reduce the heat to low, cover partially, and cook, stirring occasionally, until the sauce is thick and aromatic, about 1 hour.
- Just before the sauce is done, bring a large pot of water to a boil.
- Add 2 tablespoons salt and the pasta to the boiling water.
- Cook according to the package directions.
- Drain and top with sauce.
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