Paul Makes Bolognese

It's Pasta Bolognese time, a wonderful Ragu from northern Italy that is fairly straightforward and fun to make. The result is a deep and rich sauce that pairs w\ith a thicker noodle (Tagliatelle, Paperdale). I like a 50/50 split of ground beef and ground pork, but feel free to mix things up here and tailor for your taste. It also happens to be my dad's birthday, and the old man loves a good pasta. He's a spaghetti and meatball kind of guy, but never knew him to pass up a plate of Pasta Bolognese, so let's treat him. And this dish is a treat, lots of meat, wine, and cheese make this a pasta fit for royalty, so treat your loved ones with a nice big serving of this excellent ragu next time the family craves Italian fair. For plating, be sure you cook the noodles separately in salty water just before they get al-dente (about 2 minutes earlier than what the packaging says on your dried pasta). Then combine the ragu with the pasta and some reserved liquid from the bowl into a saucepan and heat until the noodles reach the perfect al-dente texture. Serve and enjoy!

الفئة