{"id":1744,"date":"2018-09-01T16:22:23","date_gmt":"2018-09-01T23:22:23","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1744"},"modified":"2023-10-10T20:45:12","modified_gmt":"2023-10-10T20:45:12","slug":"chuck-roast-bolognese","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/09\/01\/chuck-roast-bolognese\/","title":{"rendered":"Chuck Roast Bolognese"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 6 Servings<\/h5>\n<h6 style=\"text-align: center;\">Adapted from Tom Hirschfeld<\/h6>\n<p>One pan pasta bake.\u00a0 Dry pasta cooks right in the sauce in a covered pan in the oven.<\/p>\n<ul>\n<li><span class=\"id-ingredient-name\">olive oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb well-marbled chuck roast, cut into very small cubes, or ground beef<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt<\/span><\/li>\n<li><span class=\"id-ingredient-name\">freshly ground black pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup diced onion<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup diced carrots<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup diced celery<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">garlic cloves, minced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp dried rosemary<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp dried thyme<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp dried oregano<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp dried basil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup red wine<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cups beef stock or water<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup strained tomatoes<\/span><\/li>\n<li><span class=\"quantity\">1-2<\/span><span class=\"ingredient-name\">TBS milk or cream (optional)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb sturdy pasta, such as rigatoni, penne, farfalle<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Parmesan, grated for garnish<\/span><\/li>\n<li><span class=\"id-ingredient-name\">fresh parsley, chopped, for garnish<\/span><\/li>\n<\/ul>\n<p>Heat oven to 350\u00b0F.<\/p>\n<p>Heat a 14-inch saut\u00e9 pan (with a lid) over medium-high heat. When it is hot, add the <strong>olive oil,<\/strong> swirl the pan and add the <strong>beef.<\/strong> Season it with a healthy pinch of <strong>salt<\/strong> and a few grinds of <strong>pepper.<\/strong> Stir and brown it on all sides.<\/p>\n<p>Add the <strong>onion, carrots, celery, garlic,<\/strong> and <strong>herbs,<\/strong> and stir.<\/p>\n<p>Add the <strong>red wine<\/strong> and let it reduce to a tablespoon or so.<\/p>\n<p>Add the <strong>tomatoes,<\/strong> 2 cups of <strong>water,<\/strong> and the <strong>dairy<\/strong> (if using). Stir, taste, and add <strong>salt<\/strong> and <strong>pepper<\/strong> as necessary. Bring the mixture to a boil and add the <strong>pasta.<\/strong> Shake the pan to spread the <strong>pasta<\/strong> evenly across the pan, and bring it all back to a boil.<\/p>\n<p>Put a lid on it, place it into the oven, and bake for 20 minutes.<\/p>\n<p><strong>Carefully<\/strong> remove the pan from the oven, remove the lid, stir and taste a piece of the <strong>pasta.<\/strong> If it is still crunchy, put the lid back onto the pan and put it back into the oven for another 10 minutes.<\/p>\n<p>Remove the <strong>pasta<\/strong> from the oven. Top with lots of <strong>Parmesan<\/strong> and <strong>parsley<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 6 Servings Adapted from Tom Hirschfeld One pan pasta bake.\u00a0 Dry pasta cooks right in the sauce in a covered pan in the oven. olive oil 1lb well-marbled chuck roast, cut into very small cubes, or ground beef Kosher salt freshly ground black pepper 1cup diced onion \u00bdcup diced carrots \u00bdcup diced celery 3garlic cloves, minced 1tsp dried rosemary \u00bdtsp dried thyme \u00bdtsp dried oregano \u00bdtsp dried basil 1cup red wine 2cups beef stock or water 1cup strained tomatoes&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/09\/01\/chuck-roast-bolognese\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2624,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[43,172],"class_list":["post-1744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-beef-chuck","tag-pasta"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2018\/09\/ChuckRoastBolo.jpg?fit=624%2C416&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1744"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1744\/revisions"}],"predecessor-version":[{"id":52683,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1744\/revisions\/52683"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2624"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}