Pasta Bolognese

Name: Pasta Bolognese
Ingredients: 2 tablespoons butter; 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips; 1 onion, chopped; 1/2 pound ground beef or a mixture of pork, veal, and beef (meat-loaf mix); 1 cup canned low-sodium beef or chicken broth or homemade stock; 1/2 cup dry white wine; 2 tablespoons tomato paste; 1/2 teaspoon dried oregano; 3/4 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 1/2 cup heavy cream; 3/4 pound spaghetti; 2 tablespoons chopped fresh parsley

13 ingredients

3 steps

Ingredients

2 tablespoons butter
1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
1 onion, chopped
1/2 pound ground beef or a mixture of pork, veal, and beef (meat-loaf mix)
1 cup canned low-sodium beef or chicken broth or homemade stock
1/2 cup dry white wine
2 tablespoons tomato paste
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup heavy cream
3/4 pound spaghetti
2 tablespoons chopped fresh parsley

Directions

1

In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat.
2

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley.
3

Wine Recommendation: Chianti pairs well with this classic sauce. A zinfandel from California would be an American alternative.