Pasta Bolognese

Pasta Bagnese is a rich, garlicky pasta tossed in a silky sauce of melted butter and savory anchovies that melt away for a deep, salty flavor. It's topped with crunchy toasted walnuts and fresh parsley, making it a simple yet bold meal that's total comfort food.

Ingredients

For the Sauce

• 2 Tablespoons Olive Oil
• 1 Medium Onion, finely diced
• 2 Carrots, finely diced
• 2 Celery stalks, finely diced
• 4 Garlic cloves, minced
• 1 pound Ground Beef or Ground Pork
• 1/2 cup Whole Milk
• 1/2 cup Red Wine (optional)
• 1 can (28 oz) Crushed Tomatoes
• 2 Tablespoons Tomato Paste
• 1 cup Beef Broth
• 2 Bay Leaves
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• Salt and Black Pepper to taste

For Serving

• 1 pound Pasta (spaghetti or pappardelle)
• Fresh Parmesan Cheese for serving
• Fresh Basil for garnish

Steps

• Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery (soffritto) and sauté for about 8-10 minutes until softened and fragrant.
• Add minced garlic and cook for another 1-2 minutes until fragrant. Then add the ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
• Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine (if using) and let it simmer for a few minutes to reduce slightly.
• Add the crushed tomatoes, beef broth, bay leaves, oregano, and basil. Stir well and bring to a simmer.
• Reduce heat to low and let the sauce simmer uncovered for about 30 minutes, stirring occasionally. Then stir in the milk and continue simmering for another 15-20 minutes until the sauce is rich and thickened.
• Meanwhile, bring a large pot of salted water to boil and cook the pasta according to package directions. Drain and reserve some pasta water.
• Season the bolognese sauce with salt and black pepper to taste. Remove bay leaves. Toss the cooked pasta with the sauce, adding a splash of pasta water if needed for consistency.
• Serve topped with freshly grated Parmesan cheese and fresh basil. Enjoy!