Bolognese Sauce derives its name from Bologna, Italy's Emilia-Romagna's capoluogo (the region's capital city). And I would like to be that individual to point out to you that Bolognese sauce, real Bolognese sauce, is not that mediocre-I wish I were Italian-I tried really hard, but failed-sauce that you bought out of a jar at your local supermarket. SO let me be the first one to give to you a happy Bolognese sauce. Made from scratch. You don't even need to get up earlier on a Sunday. Make this. Live WELL. From my family to yours, MANGIA BENE!
1 1/4 lb Ground Beef
1 Medium Onion, finely copped
1 Large Carrot, finely chopped
1 cup Frozen Defrosted Baby Peas
1 28oz can of Italian Crushed Tomatoes
1 cup Red Wine
1 lb of Rigatoni
3 Tbsp Olive Oil
Salt and Pepper, to taste
Fresh Parmiggiano Reggiano
Preparation
1) Fill a large pan with cold water, add a nice handful of salt and bring to boil for the pasta.
2) In a large high sided pan preheated over medium high, cook the beef with the olive oil for about 2 minutes until almost cooked through. Add the chopped onion and carrot and let cook about 5 to 7 minutes or until the onions and carrots start to cook down and soften season with lightly with salt and pepper.
3) Add the wine and cook for 1 minute. Add the crushed tomatoes and turn the heat to medium. Partially cover and cook for about 30 minutes, check on it periodically.
4) After 30 minutes, season with salt and pepper and add the peas. This is also the time to add the pasta to the boiling water. Cook the peas in the sauce for the same amount of time it takes for the pasta to cook.
5) Once the pasta is cooked al dente, (don’t overcook your pasta it’s a big no no) turn the heat off on the sauce and mix the pasta and sauce together. Add in some fresh basil and serve up piled high on a shallow plate and grate over some parmiggiano reggiano.
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