Night two transforms your leftover Bolognese sauce into a flavorful masterpiece. This hearty sauce, enriched with red wine and simmered to perfection, pairs beautifully with your favorite pasta.
Ingredients: 2 tbsp olive oil. 1 onion, finely chopped. 2 carrots, finely chopped. 2 celery stalks, finely chopped. 3 garlic cloves, minced. 1 lb ground beef. 1 lb Italian sausage. 1 can 28 oz crushed tomatoes. 1/2 cup red wine. 1 cup beef broth. 2 tbsp tomato paste. 1/2 tsp dried oregano. 1/2 tsp dried basil. Salt and pepper to taste. 1 lb pasta of your choice. Grated Parmesan cheese for serving.
Instructions: In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Saut until softened, about 5 minutes. Add ground beef and Italian sausage. Cook until browned, breaking up meat with a spoon, about 8 minutes. Stir in crushed tomatoes, red wine, beef broth, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low. Let simmer uncovered for 1.5 to 2 hours, stirring occasionally, until sauce thickens. Cook pasta according to package instructions until al dente. Drain. Serve Bolognese sauce over cooked pasta, topped with grated Parmesan cheese.
Prep Time: 15 minutes
Cook Time: 120 minutes
formazione irecoop toscana
