Pasta Bolognese

A classic Italian dish

Growing up I never really knew what bolognese was. We simply had pasta with meat sauce. It was not until I traveled to Rome that I really experienced a good pasta bolognese. This dish is my Grunt twist to that version.


  • 1 lb. ground beef
  • 1 onion diced
  • 1/2 carrot shredded
  • 1 tbsp fresh oregano
  • 1 bay leaf
  • 1 tbsp fresh basil to serve
  • 1/2 tsp crushed red pepper or fresh anneihm pepper
  • 2 cans (15 oz.) crushed tomatoes
  • 2 tbsp. tomato paste
  • 3 minced garlic gloves
  • 1/2 tsp. minced ginger
  • salt, pepper, paprika, adobo to taste.
  • 1/4 cup Guinness beer or red wine (optional)
  • 16 oz. pasta to serve

In a pan (I am using my Smithey Cast Iron No. 12) brown your beef. Add in your seasoning (salt, pepper, paprika, and adobo).

In a separate pot boil water for your pasta.

Once the beef is brown, drain and set aside. In the same pan, add your onion, garlic, ginger, carrot. Sauté until translucent. Add in your, bay leaf, oregano, tomato paste and Guinness stir and bring to a slight simmer, add back in beef and mix together.

Place pasta in pot and cook until al dente (firm to the tooth).

Add crushed tomatoes to the meat and let simmer for 15 min.

Serve over pasta and add fresh basil for garnish.

@tnmeatco @smithey @cookingwithaveteran

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