Since there are so many variations of Pasta Bolognese.. some recipes utilizing a dry white wine while others calling for a robust red wine. The only way to find out what’s good is to try them all. So, I started an experiment and started off with a red wine version which was very hearty and slightly acidic.
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- 3 pounds ground chuck
- 2 cups tomato paste
- 3 cups hearty red wine
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
1. Chop the onion, carrots, celery, and garlic finely. Heat a large pan over medium heat; add a slick of oil. Add the vegetables and season generously with salt. Bring the pan to medium-high heat and cook until all the water has evaporated and they brown, stirring frequently, about 15 to 20 minutes.
2. Add the ground beef and season again generously with salt. Cook, stirring occasionally, 15-20 minutes, until browned.
3. Add the tomato paste and cook until brown, 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
4. Add water to the pan until water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine. Bring to a boil over medium-high heat, then reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Simmer, stirring occasionally, for 3½ to 4 hours. Adjust the seasoning with salt. Remove herb and bay leaves.
5. Boil the pasta in a large pot of salted water until al dente and drain. Toss the pasta into the sauce. Sprinkle Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with more grated Parmigiano. Serve immediately.