Zucca Bolognese
Sfoglini's Bolognese recipe enriches tomatoes and ground beef with milk and red wine to create a hearty sauce. Zucca creates the perfect pocket for capturing sauce, which is why we especially love this sauce and pasta combination.
INGREDIENTS
MAKES FOUR SERVINGS
-
2 tablespoons olive oil
- 1 each onion, chopped finely
- 1 each carrot, peeled and chopped finely
- 1 each celery stalk, chopped finely
- 12 ounces ground beef
- 1 cup red wine
- 1 cup milk
- 1 14 ounce can diced tomatoes
- 1 pound Sfoglini Semolina Zucca
- Grated Parmigiano-Reggiano cheese, to taste
DIRECTIONS
Heat the olive oil in a medium-size, heavy-bottomed pot over medium heat. Add the onion, carrot and celery and sauté until just beginning to brown, about 7 to 10 minutes.
Turn the heat to high and add the ground beef and stir to break up the meat. Let the beef brown nicely.
Add the wine and turn the heat down to medium – it should be somewhere between a simmer and a boil. Stir every few minutes to make sure the sauce doesn’t stick to the bottom. Let the wine reduce by half. Add the milk and reduce again. Add the diced tomatoes to the sauce and continue to simmer for approximately 1 hour on low heat, allowing all the flavors to develop.
Once the sauce has been simmering for about 45 minutes, heat 4 quarts of salted water in a large pot and bring to a boil. Add the Zucca and cook for 10 minutes or slightly less than al dente. Strain the pasta, reserving some of the pasta water. Gently fold the Zucca into the sauce along with a tablespoon of pasta water (use as much pasta water as you need to achieve your desired consistency). Cook together for roughly 2 minutes or until al dente.
Divide the pasta among 4 serving bowls. Top each serving with some freshly grated Parmigiano-Reggiano cheese and enjoy!
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