Pasta Bolognese

davidlebovitz.com

Audrius Sapola

2 tablespoons olive oil or the oil from the sun-dried tomato jar

8 ounces (230g) Spanish-style chorizo, thinly sliced

3 cloves garlic, minced

1 large onion, diced

1 ¼ pounds (560g) ground beef (see headnote)

1 teaspoon kosher or salt

freshly ground black pepper

2 ½ tablespoons tomato paste

2 tablespoons sun-dried tomato paste or puree

1 tablespoon dried oregano

1 ½ cups (355ml) fruity red wine, such as Pinot noir or Merlot

1 28 ounce (800g) can whole tomatoes, crushed

1 tablespoon sugar

2 bay leaves

1 rind Parmesan (optional)

1 to 2 teaspoons fish sauce (optional)

1 pound (450g) dried pasta, such as rigatoni, penne, garganelli, or tagliatelle (fresh or dried)

Parmesan or pecorino cheese, for serving

Directions at davidlebovitz.com

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