Bucatini Bolognese with Brussels Sprouts

Bucatini Bolognese with Brussels Sprouts

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1 pound brussels sprouts, divided
2 tbsp extra virgin olive oil, divided
4 cloves garlic, finely chopped
1 carrot, small diced
1 yellow onion, small diced
1 pound ground beef
1 8-oz can tomato sauce
1/3 cup Latah Creek Mike’s Reserve Red
2/3 cup water
10 oz. bucatini pasta
1 bunch basil, leaves separated
2 tbsp butter
1/4 cup grated parmesan-reggiano cheese
freshly ground salt and pepper


Preheat oven to 450ºF. Cut off and discard the stem ends of all brussels sprouts. Pick off and reserve the leaves of 6 brussels sprouts until you reach the lighter cores; discard the cores. Cut the remaining brussels sprouts in half and place on a small baking sheet. Drizzle 1 tbsp of olive oil over the halved brussels sprouts and sprinkle with salt and pepper. Place in preheated oven and cook for 15-25 minutes, until the edges just turn dark brown. Meanwhile, in a large, high-sided pan, heat 1 tbsp olive oil on medium- high until hot. Add the garlic, carrot and onion; season with salt and pepper. Sauté 4-6 minutes, or until softened. Add the ground beef and cook 4-6 minutes more, or until onions are browned and beef is cooked through. Add the tomato sauce, wine, and water to the pan; bring to a boil. Reduce heat to medium and simmer for 6-8 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pan. Add brussels sprout leaves, stirring to combine, then remove from heat. While the sauce is cooking, add the pasta to a pot of boiling salted water and cook according to package directions. Reserving 3/4 cup of the pasta cooking water, drain pasta and place in pan with sauce. Add butter, half the basil (tearing just before adding), and half the reserved pasta cooking water; season with salt and pepper to taste. Cook on medium-high for 2-3 minutes, stirring vigorously to thoroughly combine; if the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Serve, garnishing pasta with remaining torn basil and grated cheese.

Ellena's Notes

Natalie made this recipe for her family, knowing that spaghetti is not something Analisa likes. At the end of the meal when she asked for seconds, Natalie was shocked! Analisa said, “This is the ONLY spaghetti I will eat.”IT IS DELICIOUS! A light pasta meal, perfect for spring and summer!

This goes wonderfully with our Mike’s Reserve Red or Barbera. Try our Rosé during the summer months!

Eat Simple, Eat Well, Ellena