Servings: 6 | Preparation time: 20 minutes | Cooking time: 35 minutes
Ingredients
- Olive oil, for cooking
- 1 lb well-marbled chuck roast (cut into small cubes) or ground beef
- 1 lb sturdy pasta (rigatoni, penne, or farfalle)
- 1 cup diced onion
- ½ cup diced carrots
- ½ cup diced celery
- 3 garlic cloves, minced
- 1 cup red wine
- 1 cup strained tomatoes
- 2 cups beef stock (Cool Runnings beef bouillon) or water
- 1 tsp Cool Runnings dried rosemary
- 1/2 tsp Cool Runnings dried thyme
- 1/2 tsp Cool Runnings oregano
- 1/2 tsp Cool Runnings basil
- 1-2 tbsp milk or cream (optional)
- Salt and pepper, to taste
- Grated parmesan, for garnish
- Chopped fresh parsley, for garnish
Directions
1. Preheat your oven to 350°F (175°C).
2. Heat a medium sauté pan with a lid over medium-high heat. Add a splash of olive oil. Once hot, add the beef and season with salt and pepper. Sear, stirring occasionally, until browned on all sides.
3. Stir in the diced onion, carrots, celery, garlic, rosemary, thyme, oregano, and basil. Cook for 2–3 minutes until the vegetables start to soften and become fragrant.
4. Pour in the red wine and let it reduce until only about 1 tablespoon of liquid remains. Then add the strained tomatoes, beef stock (or water with bouillon), and milk or cream (if using). Stir to combine. Taste and season with more salt and pepper if needed.
5. Stir in the uncooked pasta, spreading it evenly across the pan. Bring the mixture to a boil. Once boiling, cover with the lid and transfer the pan to the oven. Bake for 20 minutes.
6. Remove the pan from the oven and take off the lid. Stir and check the pasta. If still firm, return to the oven uncovered for another 10 minutes.
7. Once the pasta is tender, remove from the oven. Top generously with grated parmesan and chopped parsley. Serve hot.
Chuck Roast Bolognese Recipe Card
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