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Rich and Hearty Spaghetti Bolognese

Posted by Brigade Kitchen on

Don't have time for a 12-hour ragu but still crave a warming and comforting sauce a la nonna's kitchen? We know the feeling all too well, which is why we developed our version of a Spaghetti Bolognese. Perfect for weeknights or weekends alike, try this recipe out and let us know what you think in the comments. 

Total Time: 1 hour 

Ingredients: 

  • I large onion, diced
  • 2 garlic cloves, minced
  • 1 lb. grass-fed ground beef
  • 1 14.5 oz. can crushed San Marzano tomatoes 
  • 1/2 cup dry red wine
  • 2 teaspoons dried oregano
  • 1/2 cup heavy cream
  • Fresh chopped flat parsley
  • 1 package of dried spaghetti (we like DeCecco) 
  • Olive Oil 

Step-by-step: 

  • In your Brigade Sauté Pan , add olive oil to a warm pan and your chopped onion and garlic, cook until translucent, about 5-6 minutes
  • Add your ground beef and brown slightly, about 2 minutes then deglaze the pan with your wine, allowing the alcohol to cook off, another 3-4 minutes
  • Next, add your tomatoes, oregano, and salt & pepper to taste, stir to fully combine and turn the heat down to low, partially cover the pan, allowing to simmer and thicken for about 20 - 25 minutes
  • Once thickened, remove from heat and slowly stir in your cream and a handful of parmesan cheese, taste for seasoning, adjusting as needed 
  • While sauce is simmering and about 10 - 12 minutes out, begin boiling your water in your Sauce Pan, salting generously once boiling (this is your only chance to season the noodles! Use the measurement markings on the side of the pan to know what the correct salt / water ratio is for you!) 
  • Boil your pasta until al dente, and drain, reserving about a cup of your pasta water 
  • Once both pasta and sauce are done, add your cooked pasta and 1/2 your pasta water to the Sauté pan and toss to combine, add more pasta water as needed to achieve glossy texture 
  • Serve with grated parmesan and chopped parsley

Enjoy! 

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