Main Dishesbonappetit5.0
Black Bean Bolognese
Rich and funky black bean garlic sauce, a pantry favorite in Chinese cuisine, provides depth and flavor to this weeknight riff on ragù Bolognese.
👥 4 Servings👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●bowl
- ●pan
📝 Preparation Steps
1
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Add 6 garlic cloves, thinly sliced, and one 1½" piece ginger, peeled, very finely chopped, and cook, stirring often, until softened and very fragrant, 3–⏱️ 4 minutes. Add one 28-oz. can whole peeled tomatoes, crushing lightly with your hands as you go, and bring to a simmer. Cook, stirring often and breaking up any larger pieces of tomato as needed, until mixture is very thick and concentrated and beginning to stick to bottom of pot and oil is beading on the surface, 20–⏱️ 25 minutes.
. extra-virgin olive oil2 Tbsp1½" piece ginger, peeled, very finely chopped128-oz. can whole peeled tomatoes1
2
Pour in ¾ cup dry white wine or sake and cook, stirring occasionally, until almost completely evaporated and sauce is thick again, about ⏱️ 5 minutes. If there are still bigger pieces of tomato remaining, use a potato masher to crush them so sauce is as smooth as possible. Add 1 lb. ground beef chuck (20% fat), ⅓ cup black bean garlic sauce, and 2 tsp. light or dark brown sugar; season generously with freshly ground pepper. Cook, stirring often and breaking up meat, until beef is cooked through, about ⏱️ 5 minutes. Bring to a gentle simmer; cook, stirring occasionally and reducing heat if needed, until flavors meld, 10–⏱️ 15 minutes. Transfer 2 cups sauce to a small bowl and set aside.
. ground beef chuck (20% fat)1 lb. light or dark brown sugar2 tspFreshly ground pepper
3
Meanwhile, cook 12 oz. pappardelle, bucatini, or rigatoni in a large pot of boiling lightly salted water until very al dente (about ⏱️ 2 minutes shy of package directions). Drain, reserving 2 cups pasta cooking liquid.
. pappardelle, bucatini, or rigatoni12 oz
4
Add 3 Tbsp. unsalted butter, cut into pieces, pasta, and 1 cup pasta cooking liquid to sauce. Cook, tossing often and adding more pasta cooking liquid and/or reserved sauce as needed, until sauce in pan coats pasta. Taste pasta and season with salt and more pepper if needed.
. unsalted butter, cut into pieces3 Tbsp
5
Divide pasta among shallow bowls and scatter thinly sliced scallions on top.
Thinly sliced scallions (for serving)
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