Behind the Recipes
Basic Bolognese by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1/2 pound pasta of your choice
6 Tablespoons extra-virgin olive oil
1/2 cup onions, chopped
1 Tablespoon garlic, chopped
1 teaspoon fresh rosemary, minced
8 ounces (1 cup) ground beef
4 ounces (1/2 cup) ground pork
salt and freshly ground pepper, to taste
1/3 cup dry white wine (Savignon Blanc)
3/4 cup chicken stock
1 Tablespoon Italian flat-leaf parsley, chopped
1/4 cup marinara sauce or canned tomato puree
2 Tablespoons grated Parmigiano-Reggiano or Grana Padano cheese
PREPARATION:
1. Start a large pot of salted water boiling for your pasta. Cook pasta according to package directions and drain. Set aside.
2. Meanwhile heat the olive oil in a large skillet over medium heat. Add the onions and cook them for about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned.
3. Add the beef and pork to the skillet and break it up with a wooden spoon. Cook it for 2 minutes and season it with salt and pepper.
4. Add the dry white wine and cook for 1 minute to evaporate. Add the stock and parsley and cook the mixture for 2 minutes.
5. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the Parmigiano-Reggiano or Grana Padano cheese.
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