Pasta Bolognese was a beloved kids dish in the 1970s when Ruth Sirkis’s children’s cookbook “Yeladim Mevashlim” (Hebrew for “Kids Cook”) was published, and it’s still a favorite today. “I have yet to encounter a child who refuses this pot of pasta and I absolutely understand why,” says Dana Sides, a recipe developer, lecturer and food researcher who explores the relationship between food and family.
Her family’s version of the recipe differs slightly from the one featured in the iconic book. It incorporates a greater variety of vegetables and involves a longer cooking time, resulting in exceptionally tender meat and vegetables that beautifully meld with the sauce, deepening its flavors.
Ingredients
3-4 tablespoons olive oil
3 celery stalks, finely chopped
1 large white onion, finely chopped
2 carrots, grated
4-5 garlic cloves, finely chopped
A handful of fresh oregano leaves
1 ½ pounds (700 grams) ground beef
1 tablespoon tomato paste (without added sugar)
14 oz (400 grams) can crushed tomatoes
2 bay leaves
Pinch of chili flakes
Coarse sea salt
½ cup boiling water
To serve:
Your favorite pasta, cooked
Preparation
- Place a wide, shallow pot over medium-heat. Add olive oil, celery, onion, carrot, garlic and oregano and saute until the vegetables soften, about 10 minutes.
- Add the minced meat and cook until cooked through with some brown spots, crumbling it completely using a wooden spoon.
- Add the tomato paste, canned tomatoes, salt, bay leaves and a pinch of ground chili flakes and mix well.
- Add the boiling water and bring the pot to a boil.
- Cover and reduce the heat to its lowest setting. Cook for 2½ hours, until the sauce has reduced and is thick and delicious. Occasionally stir the sauce and add more water if needed.
- Serve with your favorite pasta.
