Monday, 17 July 2017

Pasta in a Bolognese Meat Sauce

Pasta in a Bolognese Meat Sauce
Quantity : 2 servings
Preparation : 5 min Cooking : 15 min
450 calories/serving


160 gtortiglioni2 1/4 cups
2/3 cupBolognese Meat Sauce 
170 mL
2 tbsppasta cooking water30 mL
2 tspbutter, unsalted9 g
2 tbspParmesan cheese [optional]6 g
1 pinchsalt [optional]0.1 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Cook the pasta.
  2. While the pasta is cooking, heat the meat sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained tortiglioni back into the pasta cooking pot, add the sauce and mix well. Sprinkle with Parmesan cheese if desired and serve in the warmed dishes.

Bolognese Meat Sauce
Quantity : 750 ml
Preparation : 30 min Cooking : 1 h


1onions, finely chopped200 g
1carrots, finely chopped100 g
2 clovesgarlic, finely chopped
1/2 stalkcelery, finely chopped35 g
1 slicebacon, finely chopped20 g
1/2 tbspbutter, unsalted7 g
1 tbspolive oil15 mL
360 gground beef, lean
1/3 cupmilk, partly skimmed, 2%85 mL
1/3 cupwhite wine85 mL
1 cupcanned tomatoes (diced)260 g
2 tsptomato paste10 mL
1 tspdried oregano1 g
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Before you start

A food processor would make chopping the vegetables easier.


  1. Finely chop the onion, carrot, garlic, celery, and bacon.
  2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables and bacon, then cook until softened, 5-6 min, with some stirring. Add the meat, then salt and pepper to taste. Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 min.
  3. Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min. Add the wine, then cook, stirring frequently, until the wine has evaporated, about 3 min.
  4. Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 h. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and the beef very tender. (If you are using a pressure cooker, the cooking time is reduced to 15 min from the time it starts to spatter).


The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.

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