Well it’s February so I put up my bunting banner to add so romantic whimsy to the kitchen. I’ve also been trying to come up with a few new recipes to help with the winter doldrums. Something cozy like Beef Bolognese followed by this heart shaped cake made with olive oil will be perfect!
Beef Bolognese is easy to make and doesn’t require a long list of ingredients. Make sure though that you are patient with regards to the sauce. It really needs a couple hours (3 is ideal) to marry the flavors.
There are so may Beef Bolognese recipes out there. I like this one because I use ground beef (easy to find and not too expensive) and I always add whole milk.
Here’s what you’ll need:
- ground beef
- whole milk
- beef or bone broth
- egg noddles
Why We Love this Dish | Easy Beef Bolognese
The ingredients are simple and the recipe is not complicated. Just make sure your allow for the sauce to simmer for a couple hours (or more) prior to adding in the pasta. This recipe is great to serve to company or to your family during the week. The sauce can be made ahead of time!
Easy Beef Bolognese
If you're a pasta lover you will enjoy this easy Beef Bolognese recipe! If you are planning to entertain, this recipe is easy to make ahead of time.
- 2 pounds ground beef
- 2 onions, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 5 tablespoons of olive oil
- Kosher salt and pepper to taste
- 6 ounces of bacon, cooked and chopped
- 2 cups of white wine
- 1/2 cup tomato paste
- 2 bay leaves
- 4 to 5 cups of beef or bone broth
- 2 cups whole mild
- 1 pound of dry rigatoni or egg noodles
- 6 ounces of Parmesan cheese plus more for serving
- Use a small food processor to dice and chop the onion, celery, and carrot.
- Heat your Dutch oven over medium heat.
- Add beef and season with a couple teaspoons of salt and pepper. Cook, stirring occasionally until beef is browned, about 10 minutes. Using a slotted spoon, transfer beef to a medium size bowl.
- Wipe out the Dutch oven. Cook bacon over medium heat until done. Chop into small pieces.
- Add onions, carrots, and celery to Dutch oven. Cook until caramelized.
- Add beef back to Dutch oven.
- Reduce heat to low and add wine. Stir until evaporated, about 15 minutes.
- Add tomato paste, bay leaves, and stir about 10 minutes.
- Pour stock and milk into pot and add a pinch of salt.
- Reduce the heat to your lowest setting and simmer for about 2.5 to 3 hours. Avoid boiling the sauce.
- Cook pasta in a large pot of boiling water. Add lots of salt and olive oil when water comes to a boil. Cook to al dente, drain and reserve 1 cup liquid.
- Add pasta to meat mixture plus 1 cup of Parmesan cheese.
- Simmer for a few minutes and plate. Add extra Parmesan as desired.