This orecchiette bolognese is a deliciously hearty and comforting dish that will no doubt fill your home with an amazing and cozy aroma!
Course Mains & Entrees
Cuisine Italian
Keyword boiled dinner, bolognese, pasta
Prep Time 15 minutesmins
Cook Time 3 hourshrs
Total Time 3 hourshrs15 minutesmins
Servings 6servings
Calories 833
Author Laurie McNamara
Ingredients
3tablespoonsolive oil
1cupwhite onionfinely minced
1cupcarrotsfinely minced
1cupceleryfinely minced
3clovesgarlicfinely minced
1/2teaspoonred pepper flakes
1poundground beef
1/2poundground veal
1tablespoonminced fresh thyme
2bayleaves
2tablespoonstomato paste
1cupheavy creamor whole milk
1cupdry red winelike merlot, chianti or malbec
1(28 ounce) cancrushed tomatoes
kosher salt
freshly ground black pepper
16ouncesorecchiette pastacooked al dente
parmesan cheesefreshly grated, for serving
parsleyminced
Instructions
Heat olive oil in a large dutch oven. Add the onions, carrots, celery, and garlic. Sautéed until soft and translucent.
Then add in the red pepper flakes sauté for an additional minute.
Add beef, veal, and 1/2 teaspoon of kosher salt. Use a wooden spoon, breaking up the meat into small pieces.
Once the meat is no longer pink, add thyme and bay leaves. Add tomato paste and cook for an additional 2-3 minutes.
Add the milk and bring to a simmer. Continue simmering until all the milk has evaporated and only clear juices remain, about 10 minutes.
Add the wine and bring to a simmer. Continue simmering until all the wine has evaporated, about 10 minutes.
Add tomatoes with their juices and bring to a boil, then place the heat at the lowest setting. Continue on this very low simmer for 2 – 2 ½ hours, stirring every 20 minutes until you get a rich, thick meaty sauce.
Check for seasonings and add kosher salt and pepper accordingly.
Toss the cooked orecchiette in the bolognese sauce and serve topped with parmesan cheese. Garnish with Italian parsley and enjoy!