Farro Bolognese

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 medium onions finely chopped
• 4 celery stalks finely chopped
• 2 carrots finely chopped
• 2 lbs. ground beef
• 2 cups red wine
• 1/2 can tomato paste
• 1/4 cup flour
• 1 lb. spaghetti di farro
• 2 cups beef stock
• Bouquet of thyme
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon butter
• Parmigiano-Reggiano

Instructions

1. 1
   In a 6 or 8-quart, heavy-bottomed saucepan, heat the olive oil over medium heat. Next, add the onions, celery, and carrots and sweat over medium heat until the vegetables are translucent, but not browned, about 6 minutes.
2. 2
   Add the beef and stir it into the vegetables. Brown the beef over high heat, stirring to keep it from sticking to the pan.
3. 3
   Add the red wine, and reduce over high heat until almost evaporated. Then, add the tomato paste, and mix thoroughly for a few minutes. Add the flour and stir for 2 to 3 minutes. Cover the contents of the pan with the beef stock, add the thyme, and add the salt and pepper to taste. Bring to a boil, and then simmer over medium-low heat for 30 minutes.
4. 4
   In a large pot, bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cook the pasta, about 6-9 minutes.
5. 5
   Transfer 2 cups of the bolognese sauce to a 12 or 14-inch sauté pan, and heat gently over medium heat with 1 tablespoon of butter.
6. 6
   Drain the pasta, add it to the 2 cups of bolognese and butter, and toss over medium heat until the pasta is coated, about 1 minute.
7. 7
   Divide evenly among 6 to 8 warmed bowls. Grate Parmigiano-Reggiano over each bowl and serve immediately.