A perfect pasta & bolognese sauce recipe!

A Bolognese sauce recipe with broad noodles that's perfect for wine lovers!

Usually a pasta dish is meant as a first dish, instead of a main meal, but since this pasta dish is served with a ground beef meat sauce, its heavy and filling enough to be consisted a main meal.

Pasta & Bolognese sauce recipe: Ingredients 

Our recipe is for approximately six people and we are going to need the following ingredients:

• 1 1/2 pounds of boneless beef 
• 5 tablespoons of extra virgin olive oil
• 1 large onion finely chopped
• 1 stalk of celery, finely chopped
• 1 large carrot, finely chopped
• 1 pinch of nutmeg
• 1 glass of dry white wine (we recommend an oak-aged, buttery Chardonnay)
• 3 medium-sized ripe tomatoes, grated
• 1 box broad noodles
• 1 cup of fresh-ground parmesan cheese
• salt
• fresh ground black pepper
• 1 small bunch of parsley, finely chopped

Pasta & Bolognese Sauce Recipe: Cooking Instructions

We start our recipe by washing and cleaning any fatty tissues, or hard pieces from the meat. We then cut the beef in small cubes of approximately 1/2 an inch, or even less.

In a large deep frying pan, we heat up over a medium flame our extra virgin olive oil and we then saute the finely chopped onion until they become transulcent. 

We now add the finely chopped celery and carrot, and saute them for approximately two minutes. 

Add in our pot the beef pieces, with adequate amounts of salt and pepper and keep stirring with a wooden fork until the meat start to lose its bright red color. 

We add the salt in the beginning because it helps the meat release all its juices. 

We pour the glass of our white wine (Chardonnay), and we add a pinch of fresh ground nutmeg, and we slowly cook until all the juices have fully evaporated.

We can now add the tomatoes, which we have pre-grated, and we stir altogether very well and then lower the flame to a simmer.

Then we slowly cook the ingredients without covering the cooking pot for approximately 2 1/2 to 3 hours.

We mix continuously the ingredients, and replenish the pot with a 1/2 cup of water every time the ingredients are running low on sauce and liquids. 

In another large pot, over a high flame, we start boiling a lot of water with 2 tablespoons of salt. And we boil our broad noodles, according to the box directions. 

We then remove and strain our noodles, one minute before our desired ‘al dente’ texture.

Then we strain them, and add them into our warm sauce.

We mix together, and add fresh ground black pepper, and sprinkle on top a lot of ground parmesan cheese as well as finely chopped parsley, and now the meal is ready to be served!

Bon appetite! 

This meal goes splendidly well with a Rosso Della Valle wine! 

Hungry for more wine recipes? I highly recommend this book: The Wine Lover's Cookbook!  (Book review on its way!) Available via Amazon!

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