Bolognese Sauce with Vermicelli
Pasta and Pizza | French cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
6
Description
Bolognese Sauce with Vermicelli
Ingredients
- Lean Beef - 31.7 oz
- Onion - 10.6 oz
- Garlic - 1 head
- Olive Oil - 1 fl oz
- Basil - 1.8 oz
- Parsley - 1.8 oz
- Oregano - 1.8 oz
- Passata Tomato Sauce - 3.5 oz
- Cheese Spread - 3.5 oz
- Campbell's Beef Broth - 8 fl oz
- Ketchup - 5.3 oz
- Salt - to taste
- Tomatoes - 3.5 oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the onion and garlic, chop the onion into small pieces and the garlic into fine pieces. Heat a deep skillet over high heat and add the olive oil. Once the oil is hot, reduce the heat to medium-high, add the onion and garlic, and sauté, stirring constantly, for 6–7 minutes until the onion is translucent and the garlic is golden. Add the ground beef, season with 2–3 pinches of salt, and pepper.
Step 2
Bring a pot of water to a boil over high heat, cover it, and when the water boils, add the vermicelli. You should have 2.5–3 liters of water for a 500 g package of vermicelli, not less, and preferably more.
Step 3
As you cook the ground beef, it will clump together; keep breaking up the clumps with a spatula. The meat should be crumbly. Cook uncovered, stirring constantly and breaking up any clumped meat, for 20 minutes. While the meat is cooking, finely chop the herbs, and in a blender, combine the WASHED tomatoes, tomato paste, and ketchup. Blend until smooth and then add the beef broth, blending again. Don't forget about the meat in the skillet; it won't stir itself.
Step 4
Add the herbs to the meat, mix well, cover with a lid, reduce the heat to medium, and simmer for 2–3 minutes. Then pour in the tomato mixture and season with 2 pinches of salt. By this time, the water in the pot should be boiling. I use regular spaghetti, but you can use any shaped vermicelli you like. Salt the water and add the pasta; after 2–3 minutes, gently stir it with a fork to prevent sticking, reduce the heat to medium-low, and cover the pot slightly ajar (you can add a tablespoon of sunflower or olive oil to the water to help prevent sticking).
Step 5
Simmer the ground beef for 15–20 minutes, covered on low heat, stirring constantly (if the meat becomes dry, add more broth). The vermicelli and Bolognese should be ready at about the same time. If you're unsure about the doneness of the vermicelli, take a piece from the pot to taste. Usually, the cooking time is indicated on the vermicelli package; if you prefer slightly undercooked pasta (the Italians call it 'al dente'), remove it 1–2 minutes before the indicated time. Drain the vermicelli (some like to rinse it with cold water, but I don't recommend that) and add either a tablespoon of olive oil or a couple of pieces of butter, mix, and cover with a lid.
Step 6
I serve the Bolognese mixed with the vermicelli and topped with grated Parmesan.
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