Classic Beef Bolognese

k engels

2 years ago

Uncover the Rich History and Perfect Pairings of Beef Bolognese

Introduction to Beef Bolognese

Beef Bolognese, a cornerstone of Italian cuisine, is a rich, meat-based sauce that hails from Bologna, Italy. Its roots can be traced back to the Middle Ages, evolving from a more rudimentary meat sauce to the refined and beloved version we enjoy today. Traditionally, this sauce is served with tagliatelle, but it pairs wonderfully with a variety of pasta dishes, including lasagna and pappardelle. Today, we will explore the magic of Beef Bolognese served over classic spaghetti, enhanced with fresh herbs, onion, and garlic.

Classic Beef Bolognese

Servings 4 – 6

Prep Time: 30 minutes

Cook Time: 2 hours

Ingredients

For the Bolognese

2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 pound ground beef (preferably a mix of chuck and sirloin for flavor and fat content)
1 cup red wine (a full-bodied variety like Chianti or Merlot works well)
28 ounces canned whole tomatoes, crushed by hand
2 tablespoons tomato paste
Fresh herbs: 1 bay leaf, 1 sprig of thyme, 1 sprig of rosemary, finely chopped
Salt and pepper, to taste
1 cup beef broth or water, as needed

For Serving:

1 pound spaghetti
Freshly grated Parmesan cheese
Extra virgin olive oil, for drizzling
Fresh basil, for garnish

Preparation

Sauté the Vegetables: In a large, heavy pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes. Add the carrot and celery, and cook until softened, about 10 minutes.
Brown the Beef: Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.
Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, then add the crushed tomatoes, tomato paste, bay leaf, thyme, rosemary, salt, and pepper. Bring to a simmer, then reduce the heat to low. Cover and let it cook gently for at least 1.5 hours, stirring occasionally. If the sauce becomes too thick, add a bit of beef broth or water to reach your desired consistency.
Prepare the Spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Combine and Serve: Toss the cooked spaghetti with the Bolognese sauce. Serve hot, garnished with freshly grated Parmesan cheese, a drizzle of extra virgin olive oil, and fresh basil leaves.

Wine Pairing and Side Dishes

Wine Pairing: A glass of Chianti or Barbera complements the rich flavors of the Bolognese sauce beautifully, balancing the richness of the beef and the acidity of the tomatoes.

Bread: Serve with a side of crusty Italian bread, perfect for sopping up the sauce.

Side Dish: A simple green salad dressed with olive oil and balsamic vinegar offers a fresh contrast to the hearty Bolognese.

Culinary Notes

Beef Type: Using a mix of chuck and sirloin beef provides a perfect balance of flavor and fat, adding depth to the sauce.
Fresh Herbs: Fresh herbs infuse the sauce with aromatic flavors, with rosemary and thyme offering a classic Italian touch. Always add them toward the beginning of cooking to allow their flavors to meld into the sauce.
Cooking with Wine: The wine adds complexity and acidity to the sauce, helping to tenderize the meat and enrich the overall flavor profile.