Ever wondered how to make a epic bowl of pasta that truly shines above the standard egg noodles with ketchup?
Follow these three key points and this bulletproof recipe to step up your bolo game.
1. Always buy organic meat (better fed animal’s are healthier, tastier, and better for you)
2.Finish the prep before you start so you’re not going back & forth, and you can concentrate at the task at hand.
3.Take your time. If you follow the correct cooking steps upfront, you can let the oven do the rest of the work for you and kick back with a bottle of wine.
Epic Bucatini Bolognese Step 1: | Complete The Prep
By not taking the time to prepare… you are preparing to fail.
If you have this prep finished before you start, this recipe will be extremely easy.
Ragu Bolognese Prep:
2 1/2 lbs. boneless short rib
1 lb. ground pork
1 lb. ground veal
1 lb. ground pancetta
2 cups brunoise yellow onion
2 cups brunoise carrots
2 cups brunoise celery
3 tbs. minced garlic
3 tbs. picked thyme
3 tbs. tomato paste
2 cups white wine
16 oz. San Marzano tomoatoes
Parmesan Reggiano rind
1 cup mineral water
Epic Bucatini Bolognese Step 2: | Braise The Ragu
To start, season the short ribs with salt and pepper. Heat a pot with olive oil and brown the short ribs well on all sides.
Next, remove the short ribs, add the ground pancetta, and cook for 10 minutes until the pancetta gives up it’s fat.
Once it starts to get crispy, add the ground veal and pork and cook for another 10 minutes.
Next, drop the temperature to medium low heat, add the carrots, onion, and celery and cook for another 10 minutes until soft.
Add the minced garlic, thyme, and tomato paste and cook for 10 minutes.
Add the white wine and cook for 10 minutes.
Next, add the whole San Marzano tomatoes, Parmesan rind, mineral water, and browned short ribs.
Cover with a lid and cook at 300° F for 2 hours. Remove the lid and cook uncovered for 1 hour until the short ribs easily pull apart with a fork.
Epic Bucatini Bolognese Step 3: | Cook And Plate Pasta
While we love making our own pasta here at EFB we sometimes prefer using dried pasta and this is a perfect recipe for it.
We like to use the brand Rustichella d’ Abruzzo. There pastas are truly epic and this bucatini goes perfectly with this meaty ragu.
To start, skim some of the fat of the braised bolognese, and reserve for plating.
Next, heat a small portion of the bolognese and cook the bucatini for 8 minutes in well salted water just until firm, but not crunchy. There should still be a good bite to the noodles and they will continue to cook and soak up the ragu.
Next, add the cooked pasta, a splash of the pasta water, and a generous tab of butter.
Cook for one minute until the sauce starts to tighten up, and coats each noodle.
Plate the pasta, shave fresh Parmesan Reggiano cheese, and garnish with the basil & a drizzle of bolognese fat.
This is a very easy dish to make. If the prep work is done upfront, the rest will be a breeze.
Just remember the three key points, and to never compromise on the quality of ingredients as they will do the talking for you.
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