Bolognese with Gigli Pasta (Printable Version)
Tender gigli pasta tossed in a savory Bolognese of ground beef, tomatoes, and herbs.
# Ingredients Required:
→ Sauce
01 -
15 ml olive oil
02 -
1 small onion, finely chopped
03 -
1 carrot, peeled and finely chopped
04 -
1 celery stalk, finely chopped
05 -
2 cloves garlic, minced
06 -
450 g ground beef (or mixture of half beef, half pork)
07 -
60 ml tomato paste
08 -
120 ml dry red wine (optional)
09 -
1 can (800 g) crushed tomatoes
10 -
240 ml whole milk
11 -
1 teaspoon dried oregano
12 -
½ teaspoon salt
13 -
¼ teaspoon ground black pepper
14 -
Pinch of ground nutmeg
→ Pasta and Garnish
15 -
340 g gigli pasta
16 -
Freshly grated Parmesan cheese
17 -
Chopped fresh parsley
# Guide to Cooking:
01 -
Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery, sauté until softened. Incorporate garlic and cook until fragrant.
02 -
Add ground beef to the saucepan and brown thoroughly. Stir in tomato paste and cook for 2–3 minutes. If using, pour in dry red wine and let it reduce slightly.
03 -
Add crushed tomatoes, whole milk, dried oregano, salt, black pepper, and nutmeg. Stir to combine, then simmer gently uncovered on low heat for 45 to 60 minutes, stirring occasionally.
04 -
Bring a large pot of salted water to a boil. Cook gigli pasta until al dente according to package instructions. Drain and toss with a portion of the sauce.
05 -
Plate pasta topped with additional Bolognese sauce. Garnish with freshly grated Parmesan cheese and chopped parsley. Serve hot.
# Extra Suggestions:
01 -
Simmering the sauce low and slow allows the flavors to deepen and the meat to become tender.