Ingredients:
1 lb Ground Organic Grass-Fed Beef
6 Tablespoons Extra Virgin Olive Oil (EVOO)
1 Medium Organic Onion – Finely Chopped
1 Medium Organic Carrot – Finely Chopped
2 Oraganic Celery Stalks – Finely Chopped
1 1/2 Cups Organic Beef Stock
1/2 Cup White Wine
1/2 Cup Pomi Tomato Sauce
1/2 Cup Organic Milk
Salt and Black Ground Pepper
1/2 Cup Parmigiano Reggiano – Grated
1 lb Spaghetti
Directions:
Saute the onion, carrot, and celery in a 6 quart stock pot or Dutch oven using half of the EVOO until soft, not burnt. Add the ground beef and mash with a potato masher or fork, adding salt and pepper and cooking until browned (no pink).
Add the beef stock, wine and tomato sauce, bringing to a boil then reducing to a simmer (low heat) for 30 minutes. Add salt and pepper to taste.
Boil enough water in a tall 16 quart pot so that the spaghetti, when added, is completely submerged, adding a teaspoon of salt and some EVOO. Add the spaghetti once the water comes to a full boil, following the package cooking directions and tasting until spaghetti is “al dente” (a bit firm, not chewy and not mushy).
Five minutes before spaghetti is done, add the milk (no cream) to the sauce and continue simmering. Drain the spaghetti when done, ensuring no excess water remains. Return the spaghetti to the 16 court pot, pouring all of the sauce over the spaghetti and tossing until the spaghetti is well coated with sauce. Add half of the parmigiano (parmesan cheese) to the pasta and continue to toss until well mixed.
Serve immediately and sprinkle additional grated cheese to individual taste.
Serves 4-6
Title: CombatCritic’s Favorite Recipes: Spaghetti Bolognese
Key Words: Bologna, Bolognese, parmigiano, pasta, Reggiano, spaghetti, recipe, favorite, Pomi, tomato, sauce, Italian, Italy, CombatCritic, TravelValue, travel, value, review, Yelp, Zomato, Tabelog
1/2 Cup Parmigiano Reggiano – Grated
1 lb Spaghetti
Directions:
Saute the onion, carrot, and celery in a 6 quart stock pot or Dutch oven using half of the EVOO until soft, not burnt. Add the ground beef and mash with a potato masher or fork, adding salt and pepper and cooking until browned (no pink).
Add the beef stock, wine and tomato sauce, bringing to a boil then reducing to a simmer (low heat) for 30 minutes. Add salt and pepper to taste.
Boil enough water in a tall 16 quart pot so that the spaghetti, when added, is completely submerged, adding a teaspoon of salt and some EVOO. Add the spaghetti once the water comes to a full boil, following the package cooking directions and tasting until spaghetti is “al dente” (a bit firm, not chewy and not mushy).
Five minutes before spaghetti is done, add the milk (no cream) to the sauce and continue simmering. Drain the spaghetti when done, ensuring no excess water remains. Return the spaghetti to the 16 court pot, pouring all of the sauce over the spaghetti and tossing until the spaghetti is well coated with sauce. Add half of the parmigiano (parmesan cheese) to the pasta and continue to toss until well mixed.
Serve immediately and sprinkle additional grated cheese to individual taste.
Serves 4-6
Read Reviews By CombatCritic:
Yelp – Elite ’14/’15/’16
Tabelog – Official Judge (Bronze)
Zomato – #1 Ranked Foodie
… And Don’t Forget To Subscribe To TravelValue TV on YouTube
Title: CombatCritic’s Favorite Recipes: Spaghetti Bolognese
Key Words: Bologna, Bolognese, parmigiano, pasta, Reggiano, spaghetti, recipe, favorite, Pomi, tomato, sauce, Italian, Italy, CombatCritic, TravelValue, travel, value, review, Yelp, Zomato, Tabelog
CombatCritic's "TravelValue" 