Weeknight Veal and Pork Bolognese Pasta
Ingredients
1/4 cup of olive oil
6 cloves of garlic, peeled and chopped
1 medium carrot, finely chopped
1 stalk of celery, finely chopped
1 small onion, finely chopped
1/2 a teaspoon of crushed red pepper flakes
1/2 lb. of ground veal
1/2 lb. of ground pork
1 tsp. of kosher salt and fresh ground pepper to taste
2 Tbsp. of tomato paste (I use my homemade frozen cubes)
1/2 cups of hot water and 1/2 a teaspoon of “Better than Beef Bouillon” dissolved into the hot water
1 can 28 ounces of peeled tomatoes in juice
10 basil leaves, roughly chopped
3 sprigs of fresh thyme, leaves torn off and roughly chopped
1 bay leaf
1 lb. of penne cooked according to package directions
1/2 cup reserved pasta water, optional
Directions
In a large pot, heat olive oil and add garlic, carrots, celery, onion and chili flakes. Cook and toss until golden brown. Add the meat, salt and pepper. Cook on medium heat until the meat is browned nicely.
Next add the tomato paste and cook until everything is brown. Next, add the beef bouillon dissolved in hot water. As you add it, scrape the bottom of the pan to bring up all the nice, juicy brown bits. Raise heat a little higher and bring to a simmer. You’re gonna reduce the liquid that’s in the pan down by half. Next add the tomatoes. As you do this crush the tomatoes in your hand and make sure to add all the juice from the can as well.
Next add the basil, thyme and bay leaf. Bring the heat back up to a boil then down to a simmer. Cook until the sauce is nice and thick, about 6 to 8 minutes. Meanwhile on another burner, boil your pasta according to package directions. Be sure before you drain your pasta to reserve 1/2 a cup of water. You may need that during pasta tossing if your sauce is a little too thick. Simply toss the pasta water in with the sauce as you toss the pasta altogether before serving.
Serve with a nice sprinkling of Parmesan cheese on top.
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