But what does this have to do with Pasta Bolognese? Well, everything - it was my pre-marathon dinner that I had made last minute. I was supposed to have dinner at my aunt's house for a super-duper carb-errific dinner, but Eric hadn't finished the installment of the new sprinklers in the backyard. We weren't going to have time to finish our housework and head over to their house. I decided to make dinner at home and wanted something hearty and carb-errific for my pre-marathon meal. I wanted a normal healthy meal that balances carbs and protein and is light in the non-healthy fats, and this was everything that I was looking for. The bolognese sauces makes plenty, and I didn't use all of it up. I froze the rest for another night. Enjoy!
Bolognese Sauce
Adapted from Jaime's Food Revolution
Ingredients:
2 slices smoked bacon, preferably free-range, finely diced 1 tablespoon fresh oregano
1 pound good-quality ground beef, preferably organic
2 medium onions, finely diced
1 (28 ounce) cans of diced tomatoes
1 (8 ounce) can of tomato sauce
8 ounces of water
2 cloves of garlic, minced
2 carrots small, peeled, and finely chopped
bunch fresh basil
2 celery stalks, finely chopped
4 ounces Parmesan cheese
olive oil
1 pound dried spaghetti or penne
Preparation:
1. Place a large dutch oven on medium to high heat. Add 2 lugs of olive oil, bacon and oregano. Cook and stir until the bacon is lightly golden. Add the vegetables to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly colored.
2. Stir in the ground meat and the canned tomatoes and tomato sauce. Add 8 ounces of water and add in a good pinch of salt and pepper.
3. Pick the basil leaves and place in fridge for later. Finely chop the basil stalks and stir into the pan. Bring to a boil; turn the heat down and simmer with a lid on for about an hour, stirring every now and again to stop it catching.
4. Remove the Bolognese sauce from the heat. Finely grate the Parmesan and stir half into the sauce. Chiffonade the basil and add to the sauce. Mix well, taste for seasoning, add salt and pepper if needed. Serve with spaghetti or penne.
Review: This was a great pasta meal that paired well with a mixed green salad and a side of focaccia bread. Jaime Oliver recommends that you drizzle with olive oil, sprinkle over the rest of the Parmesan, and scatter with the small basil leaves — bellissima! AGREED!