Simple Veal Bolognese

Ingredients:

• 1 1/2 tbsp olive oil

• 2 garlic cloves , minced

• 1 onion , finely chopped (brown, yellow or white)

• 1 lb / 500g ground veal (or ground beef)

• 1/2 cup (125 ml) dry red wine (sub water or beef broth/stock)

• 2 beef bouillon cubes , crumbled OR granulated beef bouillon

• 800g / 28 oz can crushed tomato (or tomato passata)

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 2 dried bay leaves

• 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)

• 3/4 tsp cooking salt (kosher salt)

• 1/2 tsp black pepper

• 400 g / 13 oz spaghetti , dried

• Parmesan cheese and finely chopped parsley (optional)

Directions:

1. Sauté – Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.

2. Cook beef – Turn heat up to high and add veal. Cook, breaking it up as your go, until browned.

3. Reduce wine – Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.

4. Simmer – Add the remaining ingredients. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.

5. Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so. (Note 5) Uncover, simmer 20 minutes to thicken sauce. (Note 6 for slow cooker)

6. Taste and add more salt it desired. Serve over spaghetti – though if you have the time, I recommend tossing the sauce and pasta per steps below.

Tossing Sauce and Spaghetti (optional)

1. Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.

2. Scoop out a mug of pasta cooking water and set aside, then drain the pasta.

3. Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 – 2 minutes, or until the spaghetti turns red and the sauce thickens.

4. Divide between bowls. Garnish with parmesan and parsley if desired.