Pasta in a Bolognese Meat Sauce

http://www.soscuisine.com/recipe/pasta-in-bolognese-meat-sauce

Quantity : 2 servings

Preparation : 5 min Cooking : 15 min

450 calories/serving

Ingredients

160 g	tortiglioni	2 1/4 cups
2/3 cup	Bolognese Meat Sauce  (http://www.soscuisine.com/recipe/bolognese-meat-sauce?gpr=8291)	170 mL
2 tbsp	pasta cooking water	30 mL
2 tsp	butter, unsalted	9 g
2 tbsp	Parmesan cheese [optional]	6 g
1 pinch	salt [optional]	0.1 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

1. Cook the pasta.
2. While the pasta is cooking, heat the meat sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
3. Put the drained tortiglioni back into the pasta cooking pot, add the sauce and mix well. Sprinkle with Parmesan cheese if desired and serve in the warmed dishes.

https://www.soscuisine.com/recipe/bolognese-meat-sauce

Quantity : 750 ml

Preparation : 30 min Cooking : 1 h

Ingredients

1	onions, finely chopped	200 g
1	carrots, finely chopped	100 g
2 cloves	garlic, finely chopped
1/2 stalk	celery, finely chopped	35 g
1 slice	bacon, finely chopped	20 g
1/2 tbsp	butter, unsalted	7 g
1 tbsp	olive oil	15 mL
360 g	ground beef, lean
1/3 cup	milk, partly skimmed, 2%	85 mL
1/3 cup	white wine	85 mL
1 cup	canned tomatoes (diced)	260 g
2 tsp	tomato paste	10 mL
1 tsp	dried oregano	1 g
1 pinch	salt [optional]	0.1 g
	ground pepper to taste [optional]

Before you start

A food processor would make chopping the vegetables easier.

Method

1. Finely chop the onion, carrot, garlic, celery, and bacon.
2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables and bacon, then cook until softened, 5-6 min, with some stirring. Add the meat, then salt and pepper to taste. Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 min.
3. Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min. Add the wine, then cook, stirring frequently, until the wine has evaporated, about 3 min.
4. Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 h. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and the beef very tender. (If you are using a pressure cooker, the cooking time is reduced to 15 min from the time it starts to spatter).

Observations

The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.