Cherry Tomato Bolognese
When the pandemic hit, we started expanding our garden to grow our own food. One of our fastest-growing and most plentiful items are cherry tomatoes. A bit tired of salad, I tried making a bolognese sauce with them for pasta night. It was so incredibly delicious. You don't have to grow your own tomatoes to make this, but I urge you to try this recipe either way!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 lb ground beef (or turkey or chicken)
- 1 bell pepper, chopped
- 2 Tbsp tomato paste
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/2 to 1 cup beef stock (or chicken or beef)
- 2 cups cherry tomatoes
- salt and pepper to taste
- fresh cooked pasta for serving
- grated Parmesan cheese for serving
- Heat some oil in a large pan over medium-high heat. Add onions and garlic and cook a couple minutes.
- Add ground beef and chopped peppers. Cook until meat is browned.
- Add tomato paste, thyme, oregano, and a bit of salt and pepper. Stir well, cooking for a couple minutes.
- Add 1/2 cup of stock and stir well. Cook for a few minutes, scraping up bits on bottom of the pan. Keep a bit more stock available to add later if dry.
- Add cherry tomatoes and cook until they begin to burst, about 4-5 minutes.
- Smash some of the tomatoes with the back of a spoon so the juices will help make the sauce. You can add some more stock now if it seems a bit dry. Add salt and pepper to taste.
- Spoon sauce over beds of fresh pasta, then sprinkle with grated Parmesan cheese.
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