Rocco Gizzo
If One Hour Bolognese is on the menu, I already know what kind of meal we are having. It is a faster Bolognese that brings rich, meaty Sunday-dinner flavor to a tighter clock. It is practical enough for a weeknight without tasting like a compromise. It also works when you want date-night food that feels a little more special. This is the kind of food that reminds me why I like cooking in the first place. Get a few good things working together, let them taste like themselves, and make enough that somebody can grab seconds without asking. No restaurant perfection required — just good food and people you actually want to eat it with. If you are looking for an approachable pasta recipe to add to the rotation, One Hour Bolognese is a good one to keep close.
One-Hour Bolognese
Ingredients
- 1 lb Snake River Farms Ground Beef Brick
- 4 oz pancetta finely diced
- 120 g Onion
- 60 g Carrot
- 60 g Celery
- 3 tbsp tomato paste
- ¾ cup dry white wine
- 1.5 cups passata di pomodoro
- 2 cups warm beef broth
- 1 tsp fennel seeds lightly crushed
- ½ tsp ground coriander
- Pinch freshly grated nutmeg about 1/8 tsp
- Parm Rind optional
- Salt & Pepper to taste
- 2 tbsp unsalted butter to finish
- 1 lb pasta rigatoni, tagliatelle, or pappardelle
- Reserved pasta water
- Freshly grated parm or Pecorino Romano to finish
Instructions
- 1lb Snake River Farms Ground Beef Brick
- 4oz pancetta, finely diced
- 120g Onion
- 60g Carrot
- 60g Celery
- 3 tbsp tomato paste
- ¾ cup dry white wine
- 1.5 cups passata di pomodoro
- 2 cups warm beef broth
- 1 tsp fennel seeds, lightly crushed
- ½ tsp ground coriander
- Pinch of freshly grated nutmeg (about 1/8 tsp)
- Parm Rind (optional)
- Salt & Pepper, to taste
- 2 tbsp unsalted butter (to finish)
- 1lb pasta (rigatoni, tagliatelle, or pappardelle)
- Reserved pasta water
- Freshly grated parm or Pecorino Romano (to finish)
Did You Make This Recipe?
Pick your stars and tell me everything.