Spinach Pasta with Val’s PRIME Bolognese Sauce


🕒 Prep Time: 15 mins
🍳 Cook Time: 1.5 to 2 hours (for Bolognese)
🍽 Serves: 4
🛒 Ingredients
For the Spinach Pasta:
• 12 oz Val’s fresh organic spinach pasta
• Salt for the pasta water
For Val’s Prime Bolognese Sauce you can purchase online! Or here is a similar version:
• 2 tbsp olive oil
• 1 small onion, finely diced
• 1 carrot, peeled and finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 1 lb ground beef (or a mix of beef and pork)
• 2 tbsp tomato paste
• ½ cup dry white wine (or red)
• 1 (28 oz) can San Marzano crushed tomatoes
• 1 bay leaf
• Salt & pepper, to taste
• Pinch of nutmeg (optional)
• Fresh basil or thyme (optional, for garnish)
Garnishes:
• Freshly grated Parmesan or Pecorino
• A dollop of ricotta or crème fraîche (optional)
• Cracked black pepper
• Chopped fresh parsley or basil
• Drizzle of olive oil or a pat of butter to finish
🔪 Instructions
1. Heat a jar of Vals Prime Bolognese in a saucepan, or make a similar Bolognese
• In a large saucepan or Dutch oven, heat olive oil over medium heat.
• Sauté onion, carrot, and celery with a pinch of salt until soft and translucent (about 10 mins).
• Add garlic, cook for 1 min.
• Add the ground meat, season with salt & pepper, and cook until browned.
• Stir in tomato paste and cook for 2–3 mins until caramelized.
• Deglaze with wine, scraping the bottom.
• Once mostly evaporated, stir in milk and let it absorb (adds depth).
• Add crushed tomatoes and bay leaf.
• Simmer uncovered on low for 1 to 1.5 hours, stirring occasionally.
• Adjust seasoning with salt, pepper, and a pinch of nutmeg if using.
2. Cook the Spinach Pasta
• Bring salted water to a boil.
• Cook pasta to al dente according to package directions.
• Reserve ½ cup of pasta water before draining.
3. Toss & Finish
• Remove bay leaf from Bolognese.
• Toss spinach pasta with desired amount of sauce, adding a splash of pasta water if needed to loosen.
• Finish with a small knob of butter or olive oil for gloss and richness.
4. Plate & Garnish
• Plate pasta in shallow bowls.
• Top with:
◦ Freshly grated Parmesan or Pecorino
◦ A small dollop of ricotta or crème fraîche (optional but decadent)
◦ Cracked black pepper
◦ Chopped parsley or basil
◦ Optional drizzle of high-quality olive oil