Neopolitan Spaghetti Bolognese
Serves: 4-6 • Prep Time: 20 mins • Cook Time: 20 mins • Total Time: 40 mins
At the Kitchen we call this ‘Grandma Jan’s Bolognese’. It is a recipe handed down to my mom when we lived in Naples, Italy by our next door neighbor. It is light, quick and so full of flavor. When I cook this at home my son says the house smells ‘like home’. I hope it will become a family favorite for your family too. I always serve this with Rummo spaghetti. Rummo is my absolute favorite dried pasta and it is worth seeking out. It stays ‘aldente’ and tastes like Italy! This sauce is also delicious served over zucchini noodles, roasted spaghetti squash or used layered with lasagna noodles and cheese for lasagna.
½ cup extra-virgin olive oil
8-10 peeled garlic cloves, chopped small
1 small onion, diced
2 tbsp dried basil
2 tbsp dried oregano
Pinch of red chili flakes
1 ½ lb grass fed ground beef or veal
2 28oz cans peeled plum tomatoes (Alta Cucina when possible)
Salt & pepper to taste
Garnish: Fresh basil and Parmesan cheese if desired
How to Make It
Heat the oil in a medium stock pot until just shimmering.
Add chopped onion and sauté 1-2 min
Add chopped garlic and continue cooking 3-4 minutes until garlic and onion are opaque
Add dried oregano, basil and pinch of chili flakes. Stir to combine.
Add ground beef or veal and stir, breaking up meat. Continue cooking until meat is cooked through.
Season with salt and black pepper.
Meanwhile, empty 1 can at a time into a blender and pulse 3-4 times just to break up
tomatoes. Empty into pot. Repeat for second can.
Stir to incorporate the tomato into the beef mixture and simmer on low for 30 min.
Serve as desired.
If you use a higher fat content ground beef, after simmering you will have fat on the surface of the sauce. Skim off gently with a large spoon.
Alta Cucina canned tomatoes (available on Amazon) are the absolute best tomatoes for any sauce…use them if you can get them!
Bon Appétit, Enjoy, Provecho!