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Pasta Bolognese

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The October 2024 Lodge Cast Iron Recipe of the Month is an easy and comforting way to slow down and enjoy a slow afternoon. Your main job? Let the sauce simmer for a few hours to develop a rich and delicious flavor, while you enjoy whatever cozy hobbies you’ve picked up this fall.

Prep Time
30
Minutes
Cook Time
1.5 - 3.5
Hours
Serves
4 - 6
People

Ingredients

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 2 tablespoons olive oil
  • 1 sprig rosemary
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 large yellow onion, small dice
  • 2 large carrots, small dice
  • 4 medium celery, small dice
  • 6 cloves garlic
  • 1 (28 once) can San Marzano tomatoes
  • 1 tablespoon tomato paste
  • ½ cup Pinot Noir
  • 2 teaspoons sugar
  • 1 bay leaf
  • ½ cup milk
  • 3 tablespoons fresh basil, roughly chopped
  • ¼ cup grated parmesan cheese
  • 1 pound pasta
  • Extra basil and parmesan for serving

Notes:

This recipe is courtesy of Lodge Cast Iron. Follow it or make it your own.

Directions

Recommended cooking dish: 6 Queart Dutch Oven

  1. Preheat a 6 quart dutch oven over medium heat with 2 tablespoons olive oil. Brown the beef and pork mixture with 1 sprig of rosemary and 2 teaspoons salt and pepper for 5 to 7 minutes.
  2. Add garlic, celery, onion, and carrots and cook for 10 to 12 minutes.
  3. Add San Marzano tomatoes, tomato paste, wine, sugar, and bay leaf, then stir and bring to a light boil. Cover with a lid and simmer for 1 to 3 hours. The longer it simmers, the more the flavors of the sauce will develop.
  4. Taste and adjust seasonings. Remove the rosemary sprig and bay leaf, then add your milk and combine.
  5. Cook pasta according to package directions. Drain, reserving a little pasta water. Add pasta water as needed until the sauce reaches your preferred consistency.
  6. Add the pasta to the dutch oven. Serve tossed in sauce and garnished with parmesan and basil.
Overhead View of Chopped Vegetables on a Bamboo Cutting Board: Finely chopped carrots, celery, onions, and garlic on a wooden cutting board with a santoku knife
Cooking pasta in pot

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