15 min Easy

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Enjoy the natural quality of our new Crushed Tomatoes with Basil. No salt added and only two ingredients: tomatoes and basil. They are perfect as a base ingredient or sauce starter to prepare pasta sauces, or as your secret addition to enrich other recipes with the refined, yet bold flavor of Italian tomatoes. The resealable box makes our new 13.8 line even easier to open and store. Store up to 5 days in the fridge after opening. 

EXPLORE
15 min
Time
Easy
Difficulty
Ingredients for
Ingredients
Crushed Tomatoes with Basil 13.8oz 2 boxes
Black pepper1/2 tsp
Carrots, diced2
Celery stalks, diced2
Cloves of garlic, smashed5
Fresh basil1 sprig
Ground beef1 lb
Ground pork1/4 lb
Kosher salt2 tsp
olive oil2 tbsp
Pappardelle pasta1 lb
Red wine1 cup
Tomato paste3 tbsp
Unsalted butter, divided3 tbsp
Whole milk3/4 cup
Yellow onion, diced1
Preparation

There’s no need to be whisked away to Italy for a magical pasta dish. Enjoy this fantastic Classic Ragù Bolognese from the confines of your kitchen today!

Procedure: 

  1. Heat olive oil and 1 tbsp of butter in a large pot set over medium heat. 

  2. Add the celery, carrot, and onion, along with 1/2 tsp of kosher salt and cook for 5-7 minutes, until vegetables are beginning to soften. 

  3. Add the meat, along with another 1/2 tsp of salt and cook for about 10 minutes, breaking the meat up with a wooden spoon regularly, until browned. 

  4. Stir in the smashed garlic and the tomato paste and cook for 1-2 more minutes, until tomato paste is brick red in color and garlic is fragrant. 

  5. Add the milk and cook until it reduces by half, and then stir in the red wine, Pomi Crushed Tomatoes with Basil, fresh basil, and remaining 1 tsp of kosher salt. Bring to a boil and simmer for about 2 hours, until the sauce is thick and flavors have melded. Taste and season with salt and pepper if needed. 

  6. Cook pasta according to package instructions, reserving 1/2 cup of pasta water before draining. 

  7. Place half of the bolognese in a large saucepan set over medium heat, and add the remaining 2 tbsp of butter. Add the cooked pasta and toss to coat in the sauce, adding a little of the reserved pasta water to help thin the sauce if needed. Serve immediately with lots of parmesan cheese and freeze the remainder of the bolognese sauce in a quart container for up to a month. 

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