Carb Up: Ragu alla Bolognese Recipe
Whether you need to carb up for that half marathon or an epic backcountry bike ride, pasta is still the go-to food that delivers the goods.
Why? Because when you eat a bowl of pasta, most of the carbs are stored as glycogen in your muscles and liver—and glycogen is your body’s most easily accessible form of energy.
Nothing seems to hit the carbo loading spot for us more than a rich Bolognese sauce poured over fresh, handcrafted pasta. Which is why we checked in with Brooklyn-based Pazzi Pasta to get their ultimate recipe for Ragu alla Bolognese.
Pazzi Pasta is a family-owned, fast-casual gourmet restaurant and their decadent pastas are available for delivery by the pound on Seamless.com and GoodEggs.com. Their recipes are rooted in nutrition.
Founded by Dr. Giovanni Campanile—one of the nation’s top cardiologists and Director of The Dr. Dean Ornish Heart Disease Reversal Program—and his wife, Dr. Sandra Cammarata, and their children, Dan and Francesca, this eatery is bringing delicious yet nutritionally dense food to guests. Pazzi’s ancient grain pastas and saucy recipes are inspired by Sandra’s mother, a gourmet chef in Italy.
Pazzi’s Dan and Francesca Campanile
Ragu alla Bolognese
Ingredients
1000gr ground beef
2 celery stalks
1 large carrot
2 large onion
3/4C red wine
1/4C extra virgin olive oil
1000gr San marzano tomatoes
salt + pepper
1lb Kamut pasta (or pasta of choice)
Directions
1. Chop all vegetables and saute in olive oil for 10 to 15 minutes at a medium low heat stirring frequently, add salt and pepper.
2. Add the meat and gently brown it, when the meat juice is absorbed, add the red wine and let it evaporate completely.
3. Add the tomatoes previously smashed. Let it cook covered for one to two hours at medium low heat, stirring frequently.
For the Pasta
1. Boil water in a large pot, add salt.
2. Add the Kamut pasta, drain al dente and serve with a generous serving of Bolognese sauce and parmigiana reggiano.
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