SPAGHETTI WITH CHIPOTLE BOLOGNESE
Ingredients 8 Number of Servings
Roast bones and vegetables together in the oven at 400° F until brown, about 45 minutes.
- Stir in flour, mix well and deglaze with wine. Scrape the bottom of the pan well and move into a saucepan.
Add 2 quarts water, tomato paste and parsley; gently simmer until reduced to half, about two hours.
Strain and bring back to a boil.
In a skillet, bring broth to a boil, add pasta and cook over medium high heat, stirring frequently; adding boiling broth as needed until one minute short of the full package cook time.
The goal is to complete the cooking process while the broth is reduced while perfectly coating the pasta.
Turn heat off, stir in parsley, butter and cheese; stir continuously until dissolved and creamy texture is reached. If needed loosen up the sauce with a touch of the broth.