Pasta bolognese

Time for pasta bolognese!

Everybody should know to make a bolognese. It is definitely not difficult to fry some minced beef, mix in tomatoes and spices and serve with cooked pasta and maybe some grated parmesan.

But, I actually find it a bit difficult to get the bolognese to taste of real meat, and not just pasta with sauce and cheese. Luckily I have found out that adding some vegetables like celeriac and carrots, can make the sauce taste richer. I know that vegetables might not belong in this dish if you ask an Italian mama, but she must have a secret recipe, because I cannot get the very meaty taste just by using some good minced beef, and as a bonus to my version, you get some of those nasty vegetables disguised in the sauce. The celeriac has the advantage of mixing very well with the sauce and adding the rich flavor. You cannot taste the celeriac or carrots if you use a food processor for chopping the vegetables to a very fine texture before adding to the beef.

Only concern is, watch out, and do not add to much of this secret ingredient. It can actually be much, as I experienced with it this time. It can be difficult to hold back, since it is very cheap groceries, but please do so.

In this version I also added some bacon, to get a smokey flavor, but I wish I had bought some higher quality bacon than what you get at the supermarket. The budget should be able to handle it, since every other ingredient is not very expensive.

Pasta bolognese

Remember to cook the pasta a little less than what it says on the package. At least taste them while cooking, so you can get them al dente (it should make some resistance, but without getting caught in your teeth).

Also, I actually think that by adding the vegetables in the dish, I do not need the parmesan to give it its final touch - it tastes good by itself. So a win win, more vegetables and less fat. I am actually quite satisfied with the outcome.

Finally, remember to cook enough so you have leftovers for another day. Such an easy dish to prepare when all you have to do it warm up the sauce and cook the pasta. And somehow it tastes better second time around - maybe the sauce cooks to a more concentrated flavor, or maybe it is just the fact that you have to do less the second time, so it is more value for effort.