Classic Bolognese Pasta with a Twist

This Classic Bolognese Pasta combines the rich, hearty flavors of traditional Italian ragù with a creative twist of adding sautéed mushrooms and a hint of nutmeg for depth. Perfectly paired with al dente pasta, this dish offers a delightful balance of textures and flavors, making it a comforting yet elevated meal. It's a satisfying option that respects traditional culinary principles while introducing a subtle modern flair.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 500g ground beef
• 200g mushrooms, finely chopped
• 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 400g spaghetti or tagliatelle
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
4. Incorporate the chopped mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Stir in the crushed tomatoes, tomato paste, and beef broth. Add oregano, basil, nutmeg, salt, and pepper. Bring to a simmer.
6. Reduce heat to low and let it simmer for at least 30 minutes, stirring occasionally to develop the flavors.
7. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
8. Toss the cooked pasta with the Bolognese sauce until well combined.
9. Serve hot, garnished with fresh basil and grated Parmesan cheese.