Dining With Tim: Bolognese


1lb lean ground beef 

1 medium sweet onion 

1 medium carrot 

6-8 button mushrooms

 1 quart smooth tomato sauce

1/4 cup heavy cream

 1 1/2 T truffle oil

 1 1/2 T salt 

1/2 T pepper 

1-2lbs pasta


Step 1: On a medium-high heat in a deep pan, cook ground beef. While that’s cooking medium dice sweet onion and add that to the ground beef. 

Step 2: Small dice 1 peeled carrot and slice mushrooms. Add that to the ground been and onion. Let simmer while mixing ever few minutes. 

Step 3: Add 1 quart of tomato sauce to the pan and simmer for 20 minutes to reduce the acidic flavor of the tomatoes. 

Step 4: Measure out heavy cream and especially the truffle oil (truffle oil is strong) and pour into the sauce. Mix until combined and let simmer. 

Step 5: Boil 4 quarts of water in a pot, make sure to salt it like the sea, and add in pasta of choice. Preferably long pasta. Cook to recommended time on package.

Step 6: Do a final taste of the sauce and add in salt and pepper as desired. Should be well balanced, creamy with a pleasant earthy tone of truffle. 

Step 7: Strain pasta and put it back in the pot. Pour in the sauce over the pasta and begin to gently mix. Transfer to a presentable serving dish, or serve pasta and bolognese sauce separately. In that case add 3 tablespoons of blended oil to the pasta after it’s strained to assure it doesn’t stick. Serve with freshly graded parmesan on top. Be fancy and add some nice truffle peels to garnish. Buon appetito!

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