Pasta Bolognese

29 Sep Pasta Bolognese

Some simple but delicious recipes are the best choice to cook when I am tired and need something easy but tasty and healthy to eat! One of them is today’s recipe with our favorite pasta. Buckwheat pasta Bolognese with parmesan cheese. It takes little time to cook and is simple to put together. Is one of the recipes that “we can cook with our eyes closed” as we used to say in Greece with my friends.

Here my recipe for Buckwheat Pasta Bolognese with parmesan cheese:

You need:

• 1 onion, chopped
• 2 cloves of garlic, chopped
• ⅓ cup Greek virgin olive oil
• 1 pound ground beef
• 1/2 teaspoon table salt
• Salt and pepper to your taste (and any spices you like to add to the beef)
• 1 bay leaf
• 3/4 cup wine
• 1 (28-ounce) can tomato sauce with thick juice
• 12 ounces cooked pasta,
• for serving (I am using buckwheat pasta for this recipe)

What to do:

Chop the vegetables: In a food processor, combine the onion, garlic. Pulse until finely chopped. Cook the vegetables: In a deep, wide skillet over medium heat add the Greek olive oil. Add the onions and garlic mix and cook, stirring often, for 5 minutes, or until soft and translucent but not browned.

Cook the beef: Add the ground beef to the skillet with the sautéed vegetables. Break the meat up with a wooden spoon and cook over medium heat for 3 to 4 minutes, mashing it until it is crumbly and no longer pink. You are not actually browning the meat, just cooking it until it no longer looks raw.

Add the wine: Add the wine to the skillet and simmer for about 5 minutes, or until it has almost evaporated. Add the tomato sauce and spices: Pour the tomato sauce, bay leaf, salt, pepper and the spices you like. Turn the heat to low and simmer the sauce for 15 to 20 minutes, stirring occasionally, until the sauce is thick. If the sauce begins to look dry, stir in 1 to 2 tablespoons of hot water. Taste and add more salt and pepper if you feel it’s needed.

Serve: Serve the sauce over your cooked pasta and add shredded parmesan cheese.

Watch the recipe here:

Enjoy!

Your Greek friend,

Theodora 🙂