Pasta with Bolognese Sauce
by Stella Zedman
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Beef plays a starring role in this specialty sauce, but a strong supporting cast of veggies provides rich, robust flavor. This hearty bolognese sauce is best served over a chunky pasta, such as penne or rotini, but can also be served with spaghetti.
- 1 tbsp. (15 ml) vegetable or olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 cup (250 ml) beef broth or red wine
- 1/2 lb. (250 g) lean ground beef
- 1/3 cup (60 ml) tomato paste
- 1-2/3 cups (400 ml) milk
- 1/2 tsp. (2 ml) oregano
- 1 tsp. (5 ml) salt
- 1/4 tsp. (1 ml) black pepper
- 1 lb. (500 g) pasta (spaghetti, penne or rotini)
- grated Parmesan cheese for sprinkling
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring, for about 5 minutes or until softened. Add chopped carrot, celery and half of the broth (or wine) and cook for about 5 minutes or until vegetables are tender.
- Crumble the ground beef into the pan and continue to cook, stirring to break up the lumps, until the meat is no longer pink, about 5 minutes. Pour in the remaining broth or wine and cook until all the liquid has nearly evaporated, about 4 minutes. Now add tomato paste, milk, oregano, salt and pepper and simmer until the sauce is creamy and thickened, 25 to 35 minutes. Taste and adjust seasoning with additional salt and pepper, if necessary.
- Cook pasta in a large pot of boiling salted water until tender but not mushy. Drain thoroughly, then return pasta to the cooking pot. Add a few spoonfuls of the sauce, toss to coat lightly and transfer to a serving bowl. Spoon the remaining sauce overtop and serve immediately with Parmesan cheese for sprinkling.
How kids can help
Help chop vegetables for the sauce.
Older children can help cook the meat and sauce (with adult supervision).