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
  • 34 lb ground beef
  • 12 cup dry red wine
  • 3  tablespoons tomato paste
  • 12 cups  canned plum tomatoes, chopped, with juice
  •  salt
  •  fresh ground pepper
  • 1  lb rigatoni pasta

*or pre-chopped mirepoix

  1. In a large deep frying pan or Dutch oven over med-low heat, warm the oil.
  2. Add the onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
  3. Add the beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes.
  4. Add the wine and tomato paste.
  5. Cook, stirring occasionally, until the wine evaporates slightly, 3-4 minutes.
  6. Add the tomatoes, 1 teaspoon salt, and ½ teaspoon pepper.
  7. Reduce the heat to low, cover partially, and cook, stirring occasionally, until the sauce is thick and aromatic, about 1 hour.
  8. Just before the sauce is done, bring a large pot of water to a boil.
  9. Add 2 tablespoons salt and the pasta to the boiling water.
  10. Cook according to the package directions.
  11. Drain and top with sauce.
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