Homemade Bolognese Sauce with Chickpea Pasta
YOLO BOLO! New recipe alert! Homemade “Bolognese Sauce” with chickpea pasta. Time and love is the key ingredient for this ragu sauce... the longer it cooks, the better it tastes! AND: it tastes even better the next day for leftovers!
Box of Favorite Pasta
1-2 lbs Ground Beef
2 Onion (chopped)
2 Celery Stalk (chopped)
2 Carrot (peeled + chopped)
3 tbsp Olive Oil
3/4 cup Red Wine
1/3 cup Tomato Paste
3 cups Chicken Stock
1 cup Cream or Whole Milk
1/4 Fresh Parmesan (grated)
Chop onion, celery and carrots and transfer to a small bowl. We like to chop it a little bigger for a rustic feeling.
In a large pot over medium heat, heat Olive Oil and sautee vegetables until they become soft. Roughly 6-10 minutes.
Add beef and break into small pieces. Cook beef until brown, roughly 10-15 minutes.
Add Red Wine and bring to boil. We always recommend using a wine that you enjoy drinking…a little for the pot…a little for you!
Reduce heat to low, add tomato paste and stock. Let simmer for 90 minutes.
After 90 minutes, add in 1 cup of Whole Milk and stir.
Let simmer for an additional 45 minutes.
In a pot, cook pasta in salted water until desired consistency.
Using tongs, place pasta in the sauce with your delicious Bolognese.
Let all the flavors mix together for 2-4 minutes.
Serve immediately and top with more Parmesan.
Pro tip: It is amazing for the next few days in the fridge and freezes VERY well. We recommend freezing or placing in the fridge before adding pasta.