Description
A simplified version of bolognese alla spaghetti inspired by The Four Seasons Hotel Houston room service.
Ingredients
Units
Scale
- 1 lb. 90/10 ground beef
- Olive oil
- Fresh ground black pepper
- Dried oregano
- Salt
- 1 cup whole milk
- Fresh parmesan
- 1 jar RAO’s pasta sauce (I use marinara)
- 1 lb. pasta (spaghetti or linguini)
- Fresh basil
- Butter (optional)
Instructions
- Turn your burner on to medium-high heat. Add some oil.
- When hot enough, add ground beef. Break up and stir beef for about 3-5 minutes. It will almost be completely cooked at that time.
- Add milk then lower heat to medium-low.
- Add the freshly grated parmesan into the meat mixture and cook to reduce the milk by half.
- Add the pasta sauce and mix together.
- Cook for 45 minutes, stirring occasionally.
- About 20 minutes into cooking the meat, start preparing for the pasta: in a slated pot of boiling water, toss 1 lb. of pasta. Follow package directions but subtract a minute.
- Don’t forget your sauce! Keep stirring occasionally until your 45 minute timer goes off.
- Turn off the heat and adjust/season if needed.
- Finish with a chiffonade of fresh basil.
- If you prefer an even creamier sauce, add 2 tbs. of butter and mix well.
- Drain the pasta when done but save some of that pasta water.
- Transfer the pasta back to the pan with just enough bolognese to coat the pasta.
- Add a splash of the pasta water you saved. This pasta water helps the sauce stick to the pasta.
- Toss for about a minute over medium low heat.
- Grab some of the spaghetti bolognese with your tongs and twist it onto your plate.
- Dollop a heaping spoonful of the bolognese sauce in the middle of the pasta.
- Drizzle a bit of olive oil for a nice finish.
- Using the microplane, grate some fresh parmigiano over the spaghettti bolognese right before serving.
Keywords: simplified spaghetti bolognese, spaghetti bolognese, bolognese pasta,