Bolognese

Weeknight ragu on Tuesday, hand-rolled gravity on Sunday.

Serves

Active20 min

Total55 min

VesselsDUTCH OVEN + PASTA POT

Units

A pantry ragu from canned tomatoes and ground beef, on the table in under an hour.

Adapted from Pasta Bolognese by Yumna Jawad · Feel Good Foodie.

set a large dutch oven over medium-high heat

1/2 lb ground beef

· salted, 80/20

brown beef hard

8 min · undisturbed, then crumble

1/2 tbsp olive oil

1/2 small yellow onion

· diced

1 clove garlic

· minced

soften onion + garlic

5 min · medium, in the rendered fat

1 tbsp tomato paste

caramelize tomato paste

90 sec · stir constantly

1 can (15 oz) crushed tomatoes

1/2 cup whole milk

· mellows the acidity

simmer sauce

15 min · medium-low, until thickened

1/2 lb rigatoni

· dried

boil + drain

10 min · salted water, al dente

1/2 cup parmesan

· grated, to finish

toss + serve

toss pasta through the sauce, shower with parmesan

PASTA POT · SALTED BOILING WATER

DUTCH OVEN

set a large dutch oven over medium-high heat. Ingredients are rows; steps merge columns left to right.
1/2 small yellow onion, diced
1/2 lb ground beef, salted, 80/20	brown beef hard, 8 min · undisturbed, then crumble	simmer sauce, 15 min · medium-low, until thickened	toss + serve, toss pasta through the sauce, shower with parmesan
1/2 tbsp olive oil	soften onion + garlic, 5 min · medium, in the rendered fat
1 clove garlic, minced
1 tbsp tomato paste	caramelize tomato paste, 90 sec · stir constantly
1 can (15 oz) crushed tomatoes
1/2 cup whole milk, mellows the acidity
1/2 lb rigatoni, dried	boil + drain, 10 min · salted water, al dente
1/2 cup parmesan, grated, to finish