Farfalle with Bolognese Sauce
4 servings
260 minutes
Farfalle with Bolognese sauce is a true embodiment of Italian culinary tradition. The Bolognese sauce, originating from Bologna, delights with its rich flavor developed through slow cooking of meat with vegetables, wine, and tomatoes. Farfalle pasta, shaped like butterflies, perfectly holds this aromatic sauce, creating a harmony of flavors. Bacon adds subtle smoky notes to the dish, while fresh thyme and parmesan finish it with zest. This dish symbolizes home comfort served in the best traditions of Italian family meals.
1
For the sauce, dice the bacon, onion, carrot, celery, and chop the garlic.
- Bacon: 75 g
- Onion: 1 piece
- Garlic: 1 clove
- Carrot: 1 piece
- Celery stalk: 1 piece
2
In a large pot, heat vegetable oil. Fry the bacon and vegetables. Add the minced meat and sauté on low heat until browned, breaking it up as finely as possible.
- Olive oil: 3 tablespoons
- Bacon: 75 g
- Onion: 1 piece
- Garlic: 1 clove
- Carrot: 1 piece
- Celery stalk: 1 piece
- Mixed mince: 400 g
3
Chop parsley and green celery leaves into strips, add bay leaf.
- Parsley root: 1 piece
- Celery stalk: 1 piece
- Bay leaf: 1 piece
4
Pour in wine and broth, add the flesh of the tomatoes. Season the meat stew with salt, pepper, and nutmeg, and cook on the lowest heat for 3-4 hours.
- Red dry wine: 0.25 l
- Meat broth: 1 l
- Canned tomatoes: 400 g
- Salt: pinch
- Ground black pepper: pinch
- Ground nutmeg: pinch
5
Cook the farfalle in salted water until slightly softened (al dente). Drain the water and season with Bolognese sauce. Sprinkle with cheese and fresh thyme.
- Farfalle pasta (butterflies): 400 g
- Salt: pinch
- Grated Parmesan cheese: 50 g
- Chopped fresh thyme: 1 tablespoon