Beef & Veggie BolognesePosted: July 9, 2012
I have a confession to make. It’s really quite scandalous, but I feel like you all need to know this about me. I can’t eat plain white rice. Wow, I know, It’s like I’ve rocked the very foundation of all you thought you knew about me. What? The girl who loves all things Asian doesn’t even like to eat rice?
I hang my head in shame, believe me. I tried to shake the habit in Taiwan, attempting to enjoy many bowls of the stuff, but to no avail. If you serve a meal that is accompanied by rice, there’s an incredibly high chance that those tiny grains will never see my plate.
The reason I’m bringing up my strange aversion for this one carb is…well I’m not quite sure. One thing I do know, is that this aversion does not extend to pasta, or bread for that matter. I eat plain bread all the time, and have been known to start my meal of pasta directly from the steaming hot colander. Something about pasta (and noodles!) are so appealing to me. Perhaps it’s their length, allowing me to slurp and suck in mouthfuls at a time, twirling them around my fork like yarn wrapped in a skein.
And you can’t forget the sauce. You should have seen the look on Luke’s face when I announced the completion of a “beef bolognese” dinner. “What’s the orange stuff?” he asked. “Um…that’s carrot,” I replied happily. “Oh.” 10 minutes later I was staring at a plate empty of everything except for the carrot bits. Oh well, more Vitamin A for me!
I liked the addition of vegetables in this recipe, as I like my sauces to have more body and flavor. Luke thought it was great too, even if his arch nemesis, carrot, was involved. Feel free to take out some of the veggies, in which case, decrease the amount of crushed tomatoes so the meat flavor can still shine.
Beef & Veggie Bolognese
Adapted from Kitchen Trial & Error
Makes 4-6 servings
¼ cup olive oil
1 medium onion, chopped
4 garlic cloves, minced
4 medium carrots, diced
1/2 pound ground beef or 1 pound quartered mushrooms
28 oz crushed tomatoes
¼ cup flat leaf parsley, chopped
¼ cup fresh basil, chopped
1/4 cup freshly grated romano or parmesan cheese, plus more for serving
In a dutch oven or large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion starts to soften, about 5 minutes.
Add the carrots and cook until the vegetables are soft, about another 5 minutes. Add the meat or mushrooms, and cook until meat is no longer pink or the mushrooms are soft, 6 to 8 minutes.
Stir in the tomatoes, parsley, and basil. Cover and bring to a boil. Reduce to a simmer and cook about 30 minutes. Season with salt and pepper and stir in the cheese. Serve over pasta, and garnish with extra cheese!