BOLOGNESE

BOLOGNESE

Bolognese is a longtime favorite for us because it doesn't have complicated ingredients, it’s super delicious, and it’s tough to mess up!  This recipe makes a lot, so prepare to freeze it, eat it all week, or feed a lot of loved ones a pasta feast.

INGREDIENTS

6oz Tomato Paste

2 cups Onions – finely chopped

2 cups Carrots – finely chopped

1 cup Celery – finely chopped

1lb ground beef

1lb ground pork

3 TBSP Butter

2TBSP olive oil

Salt

2 cups beef broth

¼ cup sherry – cooking sherry is great, nothing fancy needed

½ cup red wine – doesn’t have to be nice, a cab sauv or heavier bodied red

INSTRUCTIONS

Start this sauce early in the day if you can. We give it a minimum of 6 hours of simmer time. If you don’t have all day, you will want to give it at least an hour to simmer fully combined to let the flavors do their thing.

You can use a food processor for the carrots, onions and celery if you’re not confident with a knife, but we recommend doing it by hand if you can to make sure your cuts are all the same size.

Get a big pot on the stove over medium/medium-high heat.  Add ground beef and ground pork and season with salt.  

Remove beef & pork once it’s cooked through.  Put your pot back on the stove and add butter and olive oil.  Once butter is melted, add carrots, onions and celery and sweat them until the onions are clear. 

Add tomato paste and cooked beef and stir to combine.  Add beef broth, sherry and wine and let the sauce come up to a low boil.  Once it’s bubbling hard, turn the heat down to a simmer and cover the pot.   

Let the sauce simmer all day!  Keep a spatula/spoon nearby and periodically take the lid off to check that the simmer is low and you’re not scorching the bottom.  Everything should be melding and combining as the hours tick by.