Pasta with Bolognese sauce
Ingredients
For
4
personnes
- 400 g of pasta (in this case, spaghetti)
- 500 g minced beef or a mixture of beef, veal and sausage meat
- 800 g chopped tomatoes
- 100 g of Parmigiano Reggiano PDO
- 1 onion
- 2 cloves of garlic
- 1 tablespoon of full-flavoured French olive oil
- 10 cl of beef stock
- 1 teaspoon of thyme
- Salt and freshly ground pepper
Tip
For this pasta with Bolognese sauce, we recommend a full-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Baux-de-Provence Valley PDO, from Provence PDO, or a French olive oil of the Aglandau variety, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … You can also find our recipe for spaghetti with meatballs!
Instructions
- Peel and finely chop the onion. Fry it over a high heat in a frying pan with a drizzle of full-flavoured French olive oil until it turns slightly golden.
- Add the crushed garlic and thyme.
- Add the minced meat, season with salt and pepper, and cook over a high heat for about 5 minutes.
- Next, add the chopped tomatoes and the beef stock, and leave the Bolognese sauce to simmer over a low heat for about 35 minutes, stirring regularly.
- Meanwhile, cook the pasta (in this case, spaghetti) according to the instructions on the packet. Drain, reserving 2 tablespoons of the cooking water to mix into the Bolognese sauce. Add the pasta to the sauce, drizzle with a little strong-flavoured olive oil, toss to combine and serve with Parmesan.
Tip
For this pasta with Bolognese sauce, we recommend a full-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Baux-de-Provence Valley PDO, from Provence PDO, or a French olive oil of the Aglandau variety, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … You can also find our recipe for spaghetti with meatballs!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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