Fresh Pasta with 20-Minute Sausage and Beef Bolognese Sauce
Suggested wine pairing: Champagne (pairing made by DineAmic Group’s Corporate Sommelier Adam Sweders)
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1/4 cup grated carrot
- 1/4 cup grated onion
- 1/2 pound mild Italian sausage, ground
- 1 pound ground beef, 80/20
- 2 tablespoons tomato paste
- 3 garlic cloves, sliced
- ¼ cup red wine
- 1 large can crushed tomatoes
- 1/2 pound fresh pasta
- 3 tablespoons minced fresh basil
- 1/4 cup minced parsley, with some reserved for garnish
- salt and pepper
- Grana Padano cheese, grated, for garnish
Method:
For the pasta: In a large pot, bring four quarts of salted water to a boil. Add pasta to boiling water and cook for 2-3 minutes, stirring to prevent sticking. Reduce heat and cook until pasta is tender.
For the sauce: In a pot over high heat, add extra-virgin olive oil. Add carrot and onion and cook for one minute. Add both sausage and ground beef and cook for about five minutes. Add tomato paste and garlic and cook for two more minutes. Deglaze with a red wine of your choosing and reduce for two minutes. Season with salt and pepper. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened.
Combine basil, parsley, and the cooked pasta with your sauce. Stir them together and season with salt and pepper. You can add the pasta cooking water, if needed, to loosen the sauce to liking.
Garnish with parsley and all the grated cheese you like!
The post Recipe: Sausage and Beef Bolognese from Chef Fabio Viviani appeared first on DiningOut Chicago.