This meaty and satisfying pasta dish is based on ones made in 18th century Northern Italian kitchens. The secret is, you don’t have to simmer for hours for great flavor! In fact, this has been scaled down so it saves time AND has great flavor. I find 20-25 minutes of simmering is enough to thicken this sauce and develop that old-world flavor with New world convenience.
Quick Pasta Bolognese
Prep time
Cook time
Total time
Modernized old world classic you've got to try!
Author: Linda Davis
Recipe type: Main
Cuisine: Cali-Italian
Serves:: serves: 4
Ingredients:
- 2 tablespoons butter
- ¼ pound smoked and sliced bacon, cut crosswise into ¼-inch strips
- 1 onion, very finely chopped
- ½ lb. pastured ground beef or a mixture of pork, veal, and beef (meat-loaf mix)
- 1 C canned vegetable stock
- ½ C very dry white wine (or red wine, chianti is good)
- 4oz. can tomato paste (or fresh or diced tomatoes)
- ½ t dried oregano
- ¾ t salt
- ¼ t fresh-ground black pepper
- ½ C heavy cream, optional
- ¾ pound Mezzi Rigatoni (Large thick tube shaped)
- 2 T chopped fresh parsley
Directions:
- In a large pot, add water for pasta and bring to a boil.
- Meanwhile, in a large frying pan, heat the butter and bacon over medium heat.
- Cook until the bacon renders some of its fat, about 3 minutes.
- Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer.
- Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes.
- Carefully drain the excess liquid fat.
- Add the broth, wine, tomato paste, oregano, salt, and pepper.
- Simmer, stirring occasionally, until the sauce thickens, about 20-25 minutes.
- Stir in the cream and remove from the heat.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 10 minutes.
- Drain and toss with the sauce and the parsley.
