Comfort Food Classics: Pasta Bolognese

Comfort Food. Everybody loves them and everyone has their own favorites. One of my boyfriends favorites is Pasta Bolognese. I feel like every other time we eat at an Italian Restaurant, he's all over it. My own variation of it has all the components of a traditional meat sauce as well some very basic classic techniques. Sautee of a Mirepoix, and a very basic Wine Reduction are the one's we'll tackle today.

Ingredients:

1/4 Cup Onion
2 Garlic Cloves
1/4 Cup Celery
1/4 Cup Carrots
1 Tsp. Olive Oil
1 tsp. Red Pepper Flakes
1 tsp. Garlic Powder
1 tsp. Onion Powder
Salt & Pepper (to taste)
3/4- 1lb. Ground Beef
1/4 Cup Red Wine
1 Large Can/Box of Tomato Sauce

1 Bay Leaf



Mirepoix Mixture-Sauteeing

 We start off with a basic mirepoix. Simply said it’s a mixture of Onion, Garlic, Celery and Onion all chopped to equal sizes, usually 1/4" squares, the Garlic is finely chopped. In most recipes when I use a mirepoix I use equal parts (with exception of the garlic!). Once the mixture has been sautéed in the olive oil, add the red pepper flakes. Cook through until the mixture starts leaving a little browning on the bottom of the pot. Add the ground beef and make sure to cook thoroughly salt and pepper to taste as well as the Garlic and Onion Powder, mix well into the beef mixture.

Please make sure not to use cooking wine, but a Red Wine you would actually drink and mix into the pot. Cook until it’s been reduced down (almost entirely evaporated), which essentially cooks out all the alcohol content from the wine, but leaves another layer of flavor. Finish off by adding the tomato sauce to it and let her simmer for at least 30 minutes. Keep tasting the mixture so it’s to your palate. (Add salt, pepper or even red pepper to your own taste!).

In a separate pot, add 4-6 cups of water, add some olive oil and a good amount of salt. Bring to a boil and add a packet of your favorite pasta. Cook until al dente, which is really just cooked thru but still has a bite to it. Drain and mix with the Bolognese sauce. Add freshly grated cheese of choice, I prefer Pecorino Romano, but feel free to use whatever you have at home.