Pasta with Bolognese Sauce
This recipe is a truly classic Italian dish, and like any traditional should be, this one was passed down to me by my father. The key to this meat sauce is to follow the process and build layers of flavor as you go. Start with the aromatics, then add the seasonings, then the meat, then the tomatoes, and so on.
There are two slightly unusual ingredients in this bolognese — the first is a touch of concentrated beef base (which really kicks the rich, meaty flavor of the sauce up a few notches), and the second is milk (swirling in a splash at the end rounds out the flavor and adds a luxurious feel to the dish). Finish each serving with freshly grated Parmigiano-Reggiano and serve alongside a hunk of crusty bread to mop up the sauce.
- 1 tablespoon olive oil
- 2 garlic cloves, diced
- 1 small onion, diced
- 1 teaspoon dried oregano
- 1 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoon salt, plus more to taste
- 1 pound ground beef
- 1 tablespoon concentrated beef base
- One 28-ouce can crushed tomatoes
- 1/4 cup red wine
- 1 1/2 tablespoon milk
- 1 pound pasta, cooked al dente
Warm the olive olive in a deep saucepan. When hot, add the garlic and onions and sauté over medium-low heat. When they start to get some color, add in the oregano, red pepper flakes, and salt and cook together for a minute. Add the beef and the beef base to the pan and brown completely, then add the tomatoes and red wine. Let the sauce simmer together for at least half an hour, swirl in the milk just before serving over pasta.