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