Chuck Roast Bolognese
COOK TIME
30 minutes
SERVES
6
Ingredients
Olive oil
1 pound
well-marbled chuck roast, cut into very small cubes, or ground beef
Kosher salt
Freshly ground black pepper
1 cup
diced onion
1/2 cup
diced carrots
1/2 cup
diced celery
3
garlic cloves, minced
1 teaspoon
dried rosemary
1/2 teaspoon
dried thyme
1/2 teaspoon
dried Turkish oregano
1/2 teaspoon
dried basil
1 cup
red wine
2 cups
beef stock or water
1 cup
strained tomatoes
1 to 2 tablespoons
milk or cream (optional)
1 pound
sturdy pasta, such as calamaritti, rigatoni, penne, farfalle
Grated Parmesan, for garnish
Fresh parsley, chopped, for garnish
Ingredients
- Heat oven to 350° F.
- Heat a 14-inch sauté pan (with a lid) over medium-high heat. When it is hot, add the olive oil, swirl the pan and add the beef. Season it with a healthy pinch of salt and a few grinds of pepper. Stir and brown it on all sides.
- Add the onion, carrots, celery, garlic, and herbs, and stir.
- Add the red wine and let it reduce to a tablespoon or so.
- Add the tomatoes, 2 cups of water, and the dairy (if using). Stir, taste, and add salt and pepper as necessary. Bring the mixture to a boil and add the pasta. Shake the pan to spread the pasta evenly across the pan, and bring it all back to a boil.
- Put a lid on it, place it into the oven, and set a timer for 20 minutes.
- When the timer sounds, remove the pan from the oven, remove the lid, stir and taste a piece of the pasta. If it is still crunchy, put the lid back onto the pan and put it back into the oven for another 10 minutes.
- Remove the pasta from the oven. Top with lots of Parmesan and parsley and serve.
