Recently, I recieved the BEST news. I'm joining the class of 2019 at Brown University.
Yes, the Ivy League one. No, not the one named after the man that led his sons to mass murder slave owners during the antebellum period. That's JOHN BROWN University.
Anyhow, I'm super excited. It's all I can think or talk about right now. That is, except my future with food. Providence, RI is well known to be an Italian town. That's not a bad thing in the slightest for me, I'm a tad obsessed with pasta. However, it's also a college town. Meaning I can't afford anything without a couple of dorm cooked meals a week. Therefore, I present to you...my coveted Spaghetti Bolognese recipe.
This feeds 2-3 HUNGRY people. Go forth and spag bol!
Ingredients:
2-3 Sprigs of basil, roughly chopped
1 cup heavy whipping cream
1 tablespoon of dried oregano
ALL THE OLIVE OIL (just kidding, maybe 2-3 tbs)
1/2 a yellow onion
3 bay leaves
3 cloves garlic, minced
2 pounds ground beef (70/30 is my favorite ratio for this recipe)
1 large carrot, skinned and diced
2 stalks of celery, diced
2 cups red wine
1 cup beef broth
3-4 roughly chopped beefsteak tomatoes
2 table spoons tomato paste
1 pound of spaghetti pasta (fresh is preferred, but boxed will do just fine)
salt, so much salt (for the pasta water and seasoning to taste)
Directions:
First, you're going to want to put your mirepoix (a fancy term for diced onion, celery, and carrot) and garlic into the olive oil on a low to medium heat in a large saucepan to sweat.
Once you've achieved translucent onions, add in the ground beef, up the heat, and cook until browned and beautiful. Don't you just love that smell? mmmmmmh.
Start the sauce process by adding in tomato paste.
Ok, next you're going to want to add your chopped tomatoes, wine, beef broth, and your bay leaves to the mix, stirring until combined and lower that heat again to a low simmer
Now, add the cream in slowly, mixing with purpose and making sure you're not letting the ingredients stick to the bottom.
Add the rest of your herbs and cover.
Cook your sauce for a good 1 1/2 to 2 hours, mixing every 15 minutes until you achieve a good sauce consistency.
Once you're about 13-14 minutes out from being done with your sauce, throw your pasta into rapidly, liberally salted boiling water until the texture is al dente (or just soft on the inside, maintaining texture) No one likes overcooked pasta.
Combine and Enjoy! Honestly, this recipe may be time consuming, but it's totally worth it. You can add more vegetables or take away meat or personalize however you like. As long as you're making food you enjoy, it'll never be a chore.
Have fun with this!
~Julia
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