Pasta Bolognese

The key to a great Bolognese is to simmer the sauce for upwards of two hours. It takes time to caramelize tomatoes, but that’s what makes it so good.  

In a heavy pot or large skillet, sauté a chopped onion and a finely chopped carrot in a splash of olive oil. Once the onion is translucent, add a few minced cloves of garlic, a pinch or two of chili flakes, and a quarter teaspoon of ground black pepper.

Turn the heat up to medium high and add a pound of ground chuck, or half a pound of chuck and half a pound of Italian sausage removed from the casing.  After a few minutes, break up the meat with a spoon then pour in a can of drained diced tomatoes. Be sure to save the remaining tomato liquid and set aside.

Stir occasionally, and as the liquid in the pan evaporates, add the rest of the reserved juice from the can. When all the liquid has evaporated, add a half a cup of water and turn the heat down to low. Gently simmer for another hour and a half, adding more water when necessary. Eventually it will become quite dry and the tomatoes will begin to caramelize on the bottom of the pot, that’s when you know you’re finished.

Salt and pepper to taste then serve over a pound of buttered pasta with some grated parmesan on the side.