Farfalle Bolognese
Are you ready to experience the epitome of Italian comfort food? Delve into the enchanting realm of Farfalle Bolognese, where al dente pasta meets a heavenly meat sauce. Join me as we unravel the secrets behind this timeless recipe, ensuring your taste buds will revel in absolute bliss.
Equipment
- 1 large nonstick skillet
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium red onion, chopped
- 1 small carrot, chopped
- 1 teaspoon dried oregano
- ½ lb lean ground veal
- ½ lb ground skinless chicken breast
- 1 can whole peeled tomatoes, drained and chopped
- ½ cup red wine
- ¼ light parmesan cheese
- ½ lb whole wheat farfalle (bowtie) pasta
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Heat the oil in a large nonstick skillet over medium high heat. Add the garlic, onion, carrot, and oregano. Cook, stirring occasionally, until the vegetables begin to soften (about 4-5 minutes).
- Add the veal and chicken and cook until no longer pink (another 4 - 5 minutes or so). Add the tomatoes and wine and bring to a boil.
- Reduce heat and simmer, stirring occasionally, until the sauce begins to thicken (about 15 minutes). Remove from the heat and stir in the parmesan cheese, salt and pepper.
- Meanwhile, cook the farfalle according to the package directions, drain, and serve topped with the bolognese sauce.
Video
Notes
Pasta Perfection: When cooking the farfalle, aim for a slightly firm texture (al dente). This ensures a pleasant bite and prevents the pasta from becoming mushy when combined with the rich Bolognese sauce. Follow the package instructions but test a piece before draining to achieve that ideal doneness