Italian Beef Bolognese

26 February 2019

It appears that "Italian Sunday" is becoming a thing around our house. We just so happened to have another Italian dish this past Sunday and we both loved it! Cue a super fast google of delish Italian recipes..... 

I made this dish once, a few years ago, and thought I would add it to the menu this weekend. It actually calls for 1 lb of bison meat. I remember last time that you couldn't really tell that it was bison, it was really meaty and bison is expensive! I definitely want to know that I'm eating it! So this time I switched out 1/2 lb lean ground beef instead. I also added a good olive oil drizzle over the top at the end of cooking. We loved it and will definitely be having this again. 

Italian Bolognese

12 ounces whole wheat rotini, fusilli or macaroni
6 cloves garlic, crushed and peeled
2 carrots, peeled and cut into 1 ½-inch chunks
2 stalks celery, cut into 1 ½-inch chunks
2 medium onions, peeled, cored and cut into eighths
2 teaspoons extra-virgin olive oil
1 pound ground Bison or lean ground beef
2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground pepper
½ cup dry red wine
1 28-ounce can crushed tomatoes, preferably fire-roasted, such as Muir Glen
Chopped fresh parsley for garnish

Bring a large pot of water to a boil.

Meanwhile, fit food processor with steel blade attachment, close lid and turn motor on. Drop garlic through feed spout and continue processing until the garlic is minced. Open lid and add carrot and celery. Process until the carrot and celery are finely chopped. Open lid, add onion and pulse until the onion is roughly chopped. Alternatively, use a knife to mince garlic, finely chop carrot and celery and dice onion.

Heat oil in a large skillet over high heat. Crumble in bison or beef, and cook, stirring and breaking up chunks of meat until browned, 4 to 5 minutes. Stir in the vegetable mixture, Italian seasoning, salt and pepper and cook, stirring occasionally until the vegetables are cooked down and browned slightly, 8 to 12 minutes. Pour in wine and cook until mostly evaporated, 2 to 3 minutes. Stir in tomato and bring to a simmer. Reduce heat to maintain simmer and cook, stirring occasionally until the vegetables are tender, about 5 minutes.

Meanwhile, once the water boils, cook pasta according to package instructions. Drain.

Mix the pasta and sauce together and serve sprinkled with parsley.

We also added fresh grated parm... MMMmmm. Or yuummmmmmy as Kate says :) 

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