Braised Beef Bolognese & Angel Hair

Recipe Directions

1. For best results, take the beef out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the beef longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring the water up to a boil and then start step #3.
3. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1/2 tbsp of olive oil to the pan. Add the bacon and spring vegetables (a) to the pan. Season with a pinch of salt and pepper. Saute for 3 minutes, stirring occasionally.
4. While the vegetables are cooking, add the angel hair pasta (b) to the pot of boiling water and cook for 4 minutes.
5. Returning to the skillet, when the vegetables have cooked for 3 minutes, remove the pan from the heat. Add the red wine jus and roma tomatoes (c). Stir and put back over the heat. Add the braised beef (d) to the pan and stir well to incorporate into the sauce. Turn the heat down to medium-low to maintain a simmer. Simmer for 2 minutes.
6. Chiffonade the basil (e). Wrap the largest leaf around the other leaves and slice into very thin strips.
7. When your pasta has finished cooking, strain the noodles and add them to the bolognese sauce. Taste the sauce and add more salt and pepper if you wish. Turn the heat off. Add the basil and 1/2 of the parmesan cheese (f) to the sauce and gently stir to combine.
8. Spoon the pasta onto your serving plates. Sprinkle the remaining parmesan on top.