fresh cuts | Mirepoix MixBack
- Serves: 4
- Time: 30m
Easy Weeknight Bolognese
Starts with: fresh cuts in a snap! Mirepoix Mix
1 Tbsp. extra-virgin olive oil
1 lb. ground beef
1 tsp. Kosher salt
1 garlic clove, finely chopped
1 bay leaf
1 Tbsp. tomato paste
1 cup red wine (or beef broth)
1-½ cups tomato passata (strained tomatoes)
1 lb. Rigatoni pasta, cooked to al dente
In a large Dutch oven over medium-high heat, add olive oil followed by fresh cuts in a snap! Mirepoix Mix. Sauté for 8-10 minutes, stirring occasionally, until the carrots, celery, and onions soften and start to turn golden brown.
Add in the ground beef, breaking it up with the back of a wooden spoon. Sauté for another 8-10 minutes, stirring occasionally, until the ground beef is browned and no pink remains.
Add in garlic, bay leaf, and tomato paste, and cook for 1 minute. Stir in red wine (or beef broth) and cook until the liquid has mostly evaporated.
Stir in the tomato passata, lower the heat to medium low, and simmer for a few more minutes, stirring occasionally. Taste for seasoning and remove from heat.
Add cooked Rigatoni to the bolognese and toss to coat. Serve immediately.