Family spaghetti Bolognese, pasta recipes, jamie Oliver Sep 16, 2015 Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs. Sep 16, 2015 Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons. Authentic pasta Bolognese uses only beef (ground skirt steak, actually no cream (reduced whole milk instead and is very light. Beef Recipes, jamie Oliver Dec 01, 2014 Pappardelle with, bolognese, sauce is one of my favorite pasta dishes. The sauce is thick and hearty with lots of meat, both pork and beef, and tons of flavor from white wine and some onion, carrot, and celery. Bolognese to the next level of craveworthy comfort with the help of Food Network's Geoffrey Zakarian's expert tips. Cook pasta until al dente: 4 to 5 minutes for fresh pasta, about 10 minutes for dried. Drain and transfer to a large warmed bowl. Cover and simmer over low heat for 1 hour. Cook, stirring, until sauce has thickened, 3 to 5 minutes more. Ingredients 1 large white onion, quartered 1 small carrot, cut into 4 pieces 1 celery rib, cut into 4 pieces 1/3 cup extra-virgin olive oil 1 pound ground chuck 1/2 pound ground pork 2 teaspoons table salt 1 cup whole milk 1/3 cup white wine. Add ground chuck and pork and break up as much as possible. Typically, red wine would be used in a Bolognese Sauce and Im sure this sauce would taste just as good, and probably even more robust if you used red wine. Its making me feel like I have OCD! Nutrition information, rate and Review. Add tomato puree, sugar, and water and mix well. The sauce is made with both pork and beef and flavored with wine.