Summertime Bolognese

Ingredients: 

• 1 lb. thin spaghetti or pasta Foss Farms or Lara’s Cuisine 

•  Kosher salt and Orginal Garlic Salt Hippy Pilgrim 

•  1⁄4 cup olive oil Ripe from the Vine 

•  1 lb. ground beef Daddys HomeGrown 

•  2 tsp. chile flakes, or 3 red Thai chiles, minced

•  2 tbsp. minced thyme

•  3 garlic cloves

•  2 tbsp. tomato paste

•  2 tsp. granulated sugar

•  Freshly ground black pepper

•  1⁄2 cup dry white wine 

• 1/2 cup Orginal HALE Bone Broth

•  2 tbsp. red wine vinegar

•  1 lemon, zested and juiced

•  1 lb. mixed cherry tomatoes Freitas Farm

•  1⁄2 cup Ligurian or kalamata olives

•  Torn basil leaves, for garnish Stargazer Family Farm

•  Grated parmesan cheese, to serve Say Cheese 

• Bread for dipping from Zserbo Bakery

Instructions

STEP 1

Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain pasta, reserving ½ cup water; toss pasta with 3 tablespoons oil and keep warm.

STEP 2

Meanwhile, heat remaining oil in a 12-inch skillet over medium-high; cook beef, chile, thyme, and garlic until beef is browned, about 5 minutes. Add tomato paste, sugar, salt, and pepper and cook 2 minutes more. Add wine and bone broth and cook until liquid has almost evaporated, about 2 minutes. Add in pasta, vinegar, and lemon zest and juice and toss to combine. Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.

STEP 3

Transfer to a serving platter and garnish with basil leaves and parmesan cheese and serve with bread.

Enjoy!