ICYMI - My Bolognese Blend is here!

I'm excited to share my new Bolognese Blend collaboration with Burlap & Barrel and even more excited to share it with my friend Alessandra Ciuffo (@flavorsbyalessandra)!

Did you miss our video? Catch it here:

And, by popular demand, here's the recipe:

Bucatini with Bolognese Recipe

Servings: 4

Ingredients:

• 12 oz (340g) bucatini pasta

• 2 tbsp (30ml) olive oil (recommend using Umbrian Gold olive oil)

• 1 medium onion, finely chopped

• 2 medium carrots, finely chopped

• 2 stalks celery, finely chopped

• .5 tsp Salt & Pepper, (recommend using my Chef's Best Friend seasoning (Burlap & Barrel)

• 1 lb (450g) ground beef

• 1 1.5 tbsp my Bolognese Spice Blend from Burlap & Barrel

• 1 cup (250ml) red wine

• 1 jar (28oz/794g) Passata tomato sauce

• Salt and freshly ground black pepper

• 1 cup (250g) freshly grated Parmesan cheese
  

Instructions:

1. Bring a large pot of salted water to a boil. Cook bucatini pasta according to package instructions until al dente—reserve 1 cup of pasta water before draining.

2. Heat olive oil over medium heat in a large Dutch oven or heavy pot.

3. Add chopped onion, carrots and celery. Cook until softened, about 5 minutes.

4. Add Chef's Best Friend seasoning. Stir to combine.

5. Add ground beef. Cook, breaking up with a spoon, until browned, about 5-7 minutes.

6. Add Bolognese Blend seasoning. Stir to combine.

7. Add red wine. Simmer until reduced by half, about 2-3 minutes.

8. Add Passata tomato sauce. Simmer, stirring occasionally, for 10-15 minutes.

9. Add cooked bucatini pasta to Bolognese sauce. Toss, adding reserved pasta water if needed.

10. Season with salt and black pepper to taste.

11. Serve immediately, topped with freshly grated Parmesan cheese.