Raj's Bolognese with a Twist
A rich, slow-simmered classic with a bold twist, this bolognese brings together traditional ingredients with a subtle kick of heat from harissa.
INGREDIENTS
- 2–3 tablespoons oil (avocado, olive, or canola)
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 lb ground beef (85/15)
- ½ lb pork (optional)
- 1 (28 oz) can San Marzano crushed tomatoes
- Salt, to taste
- Black pepper, to taste
- Harissa powder or paste, to taste
- Fresh parsley, for garnish
- 1 bag tagliatelle or pappardelle pasta
(Rigatoni or penne rigate can be used as alternatives)
INSTRUCTIONS
- Sauté the Base
Heat oil in a large pot over medium heat. Add onion, celery, and carrots. Cook for 3–4 minutes, until softened. - Brown the Meat
Add ground beef (and pork, if using). Season with salt and pepper. Cook until browned, breaking the meat into small pieces as it cooks. - Build the Sauce
Stir in crushed tomatoes and add harissa to taste, depending on your preferred level of heat. - Slow Simmer
Reduce heat to low and let the sauce simmer for 4 to 4½ hours. Stir occasionally to prevent sticking, adding a little water if the sauce becomes too thick. - Cook the Pasta
Prepare pasta according to package directions. Drain and set aside. - Combine & Serve
Toss pasta with the bolognese sauce or serve sauce over the top. Garnish with fresh parsley. - Optional Heat
For an extra kick, sprinkle chili flakes over the finished dish.