Recipe Friday: Quick and Easy Bolognese
Last Updated on Monday, 29 November 1999 19:00 Written by Elise Friday, 11 December 2009 00:00
I read this recipe on Boston.com on a day when the weather was horrid. Between the cozy looking picture, and desire for comfort food now that the chilly weather has swept in....I decided, to heck with tradition, I'll give this a go. Turned out to be a decent comfort food meal that can easily be done on a work night.
Quick and Easy Bolognese
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
3 cloves garlic, finely chopped
1 pound ground beef (85 percent lean)
1 can (28 ounces) crushed tomatoes
1/4 cup evaporated milk
1 pound spaghetti (or pasta of your choice-I used whole wheat angel hair)
1 tablespoon fresh chopped thyme
1/2 cup grated Parmesan cheese
1. Bring a large pot of salted water to a boil over high heat.
2. Meanwhile, in a large flameproof casserole, heat the oil over medium high heat. Add the onion, carrot, garlic, salt, and pepper. Cook, stirring often, for 8 minutes or until they soften.
3. Add the ground beef and cook, stirring often, for 5 minutes, or until only a little pink remains.
4. Add the tomatoes and milk and bring to a boil. Lower the heat and simmer the mixture for 10 minutes. (note: this is where I hard a harder time with departure from tradition. I cooked mine for closer to 30 minutes since it just didn't seem done to me at 10)
5. Drop the spaghetti into the boiling water and cook, stirring occasionally, for 8 to 10 minutes or until it is tender but still has some bite. Drain it into a colander.
6. Add the thyme and Parmesan to the tomato sauce. Taste for seasoning and add more salt and pepper, if you like. Tip the spaghetti onto a platter and spoon the Bolognese sauce on top.
From Keri Fisher, Globe Correspondent, Boston.com
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