Beef Bolognese

By Chef B. Boukim

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves 6

Ingredients

• 1.5 lb Ground beef
• 1 lb Spaghetti
• 1 Yellow onion, diced
• 1 Carrot, finely diced
• 2 stalks Celery, finely diced
• 4 cloves Garlic, minced
• 28 oz can Crushed tomatoes
• 2 tbsp Tomato paste
• 1/2 cup Dry red wine
• 1 cup Beef broth
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 Bay leaf
• 2 tbsp Olive oil
• to taste Salt and pepper
• 1/2 cup Parmesan cheese, grated

Instructions

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add onion, carrot, and celery. Cook for 5 minutes until softened.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add ground beef, breaking it apart. Cook until browned, about 6 minutes.
5. Pour in red wine and scrape up browned bits. Simmer for 2 minutes.
6. Stir in tomato paste, crushed tomatoes, beef broth, oregano, basil, and bay leaf.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
8. Meanwhile, cook spaghetti according to package directions until al dente.
9. Season sauce with salt and pepper. Discard bay leaf. Serve sauce over pasta and top with grated parmesan.