One Pot Pasta Bolognese

Ingredients

• Bacon

  Raw, cured pork

  4 strip or 48g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  1 stalk, small or 17g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chili powder

  Spices

  ¼ tbsp or 2g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Tomatoes

  Crushed, canned

  3 can (15 oz) or 1.27kg

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Thyme

  Fresh

  4 tsp or 3g

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Whole milk

  3.25% milkfat, with added vitamin D

  ¼ cup or 61g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Ground beef

  80% lean meat / 20% fat, raw

  24 oz or 680g

Directions

1. In a dutch oven or large skillet over medium heat, cook the bacon until lightly crisped. Mix in the onion, celery, and garlic, and season liberally with salt and pepper. Mix in ¼ teaspoon red chili flakes (or powder), adding slightly more if you prefer more heat in your sauce. Cook together until the onion has softened, about 5 minutes.
2. Add in the ground chuck. Cook, breaking up the meat with a wooden spoon, for 5-10 minutes or until browned all over. Once browned, stir in the tomato paste, crushed tomatoes, chicken stock, and thyme.
3. Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 5 minutes. Then, uncover, remove the thyme sprigs, stir the pasta in, and continue to simmer for 15 minutes or until the pasta is cooked through and the sauce has thickened, stirring occasionally.
4. Stir in the milk, parmesan cheese, and shredded basil, and adjust the seasonings to taste. Serve with additional basil, to garnish.

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