Pasta Bolognese

By Mariah Williams, co-owner of Poke Market and FTP co-lead

Courtesy of Feed The People - Puna, Hawaiʻi Island

Eiliv Sonas Aceron Unsplash

This can be made with pork, chicken or turkey, but is traditionally made with ground beef and mixed with either lamb or pork. Here we will be using ground beef, but you are encouraged to use WHATEVA GET!

Ingredients

2 Tbsp olive oil

1/2 each yellow onion, diced small

*optional 2 stalks celery, diced small

*optional 1 carrot, diced small

2 cloves garlic, minced

1 lb local ground beef

TT salt and black pepper

1 cup milk

1 jar tomato sauce (or, pureed canned or fresh tomatoes)

1 lb pasta

*optional grated parmesan cheese

Directions

In a large pot, over medium-high heat, warm the oil and cook the onion (and celery and carrot if desired), until translucent. Add the garlic and cook 3 minutes more.

Add the beef, season with salt and pepper and cook until browned, crumbling it up with a spatula as it cooks.

Add the milk and simmer, stirring frequently, until it is well combined with the meat. Add the tomato sauce, bring to a boil, reduce heat to low and simmer for 30 minutes.

*Or, simmer in a slow cooker for 3 hours. The longer it cooks the better.

Meanwhile, in a large pot, bring salted water to a boil and cook pasta for 10-11 minutes (read package for exact cooking time), until al dente. Strain and reserve 1 cup cooking liquid. *Do not rinse the pasta.

In a large skillet, over medium heat, warm a splash of olive oil, a ladle of bolognese sauce and a ladle of pasta liquid. Add cooked pasta and let it cook a minute, stirring often, until the water has evaporated. Pour on to a dish, top with grated parmesan if desired, and serve.

Recipe edited by Sarah Burchard