Our BONED Broth Pasta Bolognese is a recipe we surely love cooking at home especially during summer when we get to buy loads the tomatoes in the market. Sure you can substitute the fresh tomatoes with canned but the end results won’t exactly be the same. You may need to cook it longer to really incorporate the flavours.
Usually, the sauce needs longer simmering like the traditional bolognese sauce but when you try to cook this for less than half an hour, it will still be good! BUT of course, the longer, the better.
BONED Broth Pasta Bolognese
- 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 Beef BONED Broth
- 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
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. Add the Beef BONED 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.
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.
If you love this BONED Broth Pasta Bolognese recipe, post a photo, tag us #bonedbroth @bonedbroth
Let us know what you think!