Some time ago I wasn't a big fan of pasta. It was fine, but never "wow, pasta!". It changed. More and more often I find myself wanting to eat pasta for dinner, lunch... mostly at home. Still not a big fan of pasta dishes at restaurants (there are many good restaurants with great pasta, but I don't go there too often) Anyways, I think this dish greatly contributed to my pasta cravings. And I am thankful for it. As with many things, this is a "guide" not a recipe. You can add a word "about" to each of the ingredients.
1 pound of ground beef
1 large carrot
1 medium onion
1 celery stalk
1 16 oz can of chopped tomatoes
1/4 cup of heavy whipping cream + 1 cup of water
OR 1-2 cups of milk.
Salt, pepper, oregano, whatever you like to add to pasta
Mince the onions really finely, into tiny tiny bits. Same with carrots. Same with celery. We don't want big chunks of vegetables here (especially when veggie haters are invited to dinner)
In the heavy saute pan, heat the olive oil (couple of tbsp will do), add the onions, cook on medium heat until onions start changing color. Add the carrots and celery, keep cooking, the vegetables should start browning a little bit. Add the beef, constantly breaking the chunks with a wooden spoon cook until it browns. Add salt, pepper and whatever Italian herbs ( I like oregano, maybe a pinch of thyme as well).
Transfer meat mixture into the crock pot. Add tomatoes, cream and water, mix and set on low heat setting for 4 hours or high heat for 2.
I boil pasta to almost ready, drain it, but reserve about a cup of liquid. Return pasta to a pot with the water it was cooked in and add the bolognese, cook it all together until pasta is al dente. Then serve with lots of parmegiano or pecorino romano.
Should've taken more pictures...
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