pasta day!

Tuesday of last week was “Pasta & Cupcakes” day. This was one of the pasta recipes the kids (8 – 12-year-olds) made. It was a favorite, we’ll see if the teens feel the same about it this coming Tuesday.

Spaghetti alla Bolognese

1  1/2 tablespoons olive oil
2 medium onions, peeled and finely diced
1/2 cup peeled and finely diced carrot
1/2 cup finely diced celery
1 garlic clove, peeled and minced
1 teaspoon salt, divided
1 bay leaf
1 pound ground pork
2 ounces pancetta, finely diced
1/4 cup tomato paste
2 cups chopped fresh plum tomatoes (about 1/2 pound)
1  1/2 cups chicken broth
1/2 cup dry white wine
1 cup milk
1/8 teaspoon grated whole nutmeg
1 (2-ounce) piece Parmigiano-Reggiano rind
1 (3-inch) cinnamon stick
1/2 teaspoon freshly ground black pepper
1/2 pound spaghetti, freshly cooked
1 cup shredded Parmesan
1/2 cup minced fresh parsley

Heat olive oil in a large pot over medium heat.  Add onion, carrot, celery, garlic, 1/4 teaspoon of the salt, and bay leaf to pot; cook 8 minutes or until vegetables are tender, stirring occasionally.

Increase heat to medium-high. Add ground pork, pancetta, and another 1/4 teaspoon salt; saute 8 minutes or until pork loses its pink color.

Stir in tomato paste; cook for 1 minute. Add tomatoes, broth, wine, milk, nutmeg, and Parmesan rind; bring to a boil. Reduce heat, and simmer for 45 minutes. Add cinnamon stick; simmer for 30 minutes or until most of the liquid evaporates.  Discard bay leaf, cheese rind, and cinnamon stick; stir in the remaining 1/2 teaspoon salt and the freshly ground black pepper.

Place freshly cooked spaghetti in a large pasta bowl and toss with the bolognese sauce.  Divided between 6 dinner plates or pasta bowls and generously sprinkle each with Parmesan cheese and parsley.

Serves 6