Sometimes, panic is a good thing. And by that, I mean when I'm frazzled from studying and figure it's time to take a break by doing some cooking to get out of the academic funk. I have always had a fondness for Pasta Bolognese and somewhere in my collection of dusty, unused cookbooks is a different recipe (one that takes twice as long as this new version) which I always trot out when I want to impress . But I also have a fondness for simplification especially when I have a paper to write and a test to study for. Given how simple this was to make, and how good it tasted, this might be my new favorite Bolognese recipe. Overall grade: A
Quick Pasta Bolognese
Adapted slightly from The Best Simple Recipes by America's Test Kitchen
1 tbsp extra virgin olive oil
1 onion chopped fine
1 carrot, diced into small chunks
16 oz meatloaf mix (pork and beef)
4 garlic cloves, minced
1 cup dry white wine
1 28 oz can diced tomatoes
1/2 cup heavy cream
1 pound gluten free spaghetti
salt and pepper
Bring 4 quarts of water to a boil in large pot. Place 1 tbsp oil in large skillet turn heat to medium high until oil starts to smoke slightly. Add onions and carrots and cook for 5 minutes or until tender. Add meat and cook, using potato masher to break apart meat until it is no longer pink for about 5 minutes. Stir in garlic and cook for about 30 seconds. Add wine and cook until reduced by half, about 2 minutes. Stir in tomatoes and cook until slightly thickened, approximately 2 minutes. Add cream and cook until thickened, about 5 minutes.
Cook pasta and drain. Return to pot and add sauce, tossing to combine. Season with salt and pepper. Serves 4.
