Pasta Bolognese

Pasta Bolognese is one of those dishes I crave regularly. It's also super simple to make and can be thrown together in a flash. I typically use a jar of Rao's Marinara Sauce vs. making my own, which adds to the ease. Served atop pasta (rigatoni, bucatini or pappardelle are my faves) with a green salad and a glass of red wine, it's one of my all-time favorite comfort meals. The sauce is even better on day two, when the meat's had a chance to absorb all of the flavors. When I do have leftover sauce, I'll sometimes serve it over polenta on day two for a little variety. 

Serves 6

Ingredients

• 3 tablespoons extra-virgin olive oil for sautéeing vegetables and meat

• 2 ounces pancetta, diced fine (I'll substitute chopped prosciutto if that's what I've got in the house)

• 1 medium carrot, diced fine

• 1 celery stalk, diced fine

• 1 medium onion (yellow or white), diced fine

• 1 large garlic clove, finely chopped

• Pinch of salt

• Freshly ground black pepper

• 1 pound ground lamb or beef (or a combination of the two)

• 1 tablespoon dried oregano

• 1 tablespoon dried basil

• 1 bay leaf

• 1 cup dry red wine

• 32 oz. jar of Rao's Marinara Sauce

• Fresh basil for garnish

• Freshly grated Parmesan cheese

• 1 1/2 pounds of pasta of your choice

Preparation

1. Heat one tablespoon of olive oil in pan and sauté pancetta until lightly browned, about 5 minutes. Set aside.

2. Heat additional two tablespoons of olive oil (in same pan) and sauté carrots, celery, onion and garlic on medium heat for about 10 minutes.

3. Add ground meat and break into small pieces with wooden spoon. Cook until browned.

4. Add pancetta, oregano, dried basil and bay leaf and stir well.

5. Add red wine and reduce liquid by half.

6. Add Rao's Marinara Sauce, mix well, reduce heat and simmer gently for 30 minutes.

7. Add salt and pepper to taste.

8. Cook pasta according to directions and drain.

9. Remove bay leaf and serve Bolognese over pasta topped with freshly grated cheese and basil.