One Pot Pasta Bolognese (Recipe 84 of 125)

It's a been a bit since I posted a new recipe. But finally, I'm cooking again. I was on vacation over the
weekend and the first three days of this week, so planning for dinner wasn't an option. I tend to have items that I purchased for other recipes that I didn't make hanging around, so I pulled out a recipe that was on the list a couple of weeks ago that I didn't make. 

I didn't cook the pasta in with all the other stuff for this one because I didn't have spaghetti and I think the rigatoni wouldn't have cooked through - it takes a bit more than spaghetti. 

Otherwise, I followed this recipe 100%. If I made this again I wouldn't do the bacon. I don't think bacon belongs in bolognese for one. And for two, it threw off the taste of what I was expecting. So ix-nay on the acon-bay.

One Pot Pasta Bolognese

Recipe from Hostthetoast.com

Serves 6

• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 4 cloves garlic, minced
• Kosher salt and black pepper, to taste
• ¼ tsp red chili flakes, plus more to taste
• 1.5 lb ground chuck
• ¼ c tomato paste
• 28 ounces crushed tomatoes
• 3 c reduced sodium chicken stock (or 2 cups chicken stock and 1 c wine)
• 4 sprigs thyme
• 1 pound tagliatelle or spaghetti
• ¼ c milk
• ½ c shredded Parmesan cheese
• ¼ c thinly sliced fresh basil leaves

In a dutch oven or large skillet over medium heat, cook the bacon until lightly crisped. Mix in the onion, celery, and garlic, and season liberally with salt and pepper. Mix in ¼ teaspoon red chili flakes, adding slightly more if you prefer more heat in your sauce. Cook together until the onion has softened, about 5 minutes.

Add in the ground chuck. Cook, breaking up the meat with a wooden spoon, for 5 minutes or until browned all over. Once browned, stir in the tomato paste, crushed tomatoes, chicken stock, and thyme.

Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 5 minutes. Then, uncover, remove the thyme sprigs, stir the pasta in, and continue to simmer for 15 minutes or until the pasta is cooked through and the sauce has thickened, stirring occasionally.

Stir in the milk, parmesan cheese, and shredded basil, and adjust the seasonings to taste. Serve with additional basil, to garnish.