Sal's Pasta Bolognese
Sicilian-style Bolognese that keeps it simple: brown ground meat, deglaze with red wine, fold in peas and tomato sauce for a sweet, hearty finish, then toss with macaroni and a snowfall of Pecorino. Comfort, dialed.
Instructions
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- 1 jar Sal’s Red Gravy
- 1 lb ground meat (beef, veal, or bison)
- 1 tbsp Sal's Sicilian Seasoning
- ½ cup red wine
- ½ cup peas (fresh or frozen)
- Pecorino Romano cheese, grated (for serving)
- 1 lb pasta (macaroni, spaghetti, or your favorite shape)
- In a skillet or saucepan, cook the ground meat with Sal's Sicilian Seasoning until browned.
- Add red wine and let it cook down to build flavor.
- Stir in peas and the jar of Sal's Red Gravy. Let the sauce simmer for a few minutes to blend flavors.
- Boil pasta in salted water until about ¾ cooked.
- Drop the pasta into the sauce and let it cook for another 3–5 minutes so it absorbs the flavors. (Macaroni takes a little longer.)
- Top with Pecorino Romano cheese and serve hot.