Bolognese

Bolognese

Hi Guyssss🙋🏻 It’s been a minute!!

Life’s been busy, so Sorry I haven’t been here in a while, do you forgive me🤗??? Well, when you make this Bolognese you sure will, promise😏…

Bowl of Bolognese sauceSO, Bolognese: Rich & Delicious Meat Sauce Perfection!! This sauce does require a little time/prep but it’s definitely worth it. Here’s how I make it:

  1. Prep the Veg: Onions, Carrots, Celery & Garlic. You’ll also so need some fresh herbs, Thyme, Basil (you could also do a mix of Basil and Parsley). We’ll only add the basil when the sauce is done, so set it aside for now!
  2. We’re using 3 types of meat in this sauce. Pancetta (It’s Italian bacon, you could also swap for real bacon but by it as a slab and dice it yourself), Ground Beef & Ground Pork. Start off by heating up a large dutch oven and adding a few turns of the pan of EVOO. Add the pancetta and cook for about 5 mins until it begins to brown. Add the veggies, garlic and thyme. Season with salt and pepper, give everything a mix and lower the heat to medium low. You’re going to saute this for a good 25 minutes. It should go from this, to this. 
  3. Now, add the Ground Beef & Ground Pork. Season with salt and pepper and break up the meat with a wooden spoon. This needs to cook for another 25-30 minutes (you want the meat to develop it’s flavours and be slightly browned). 
  4. Add the tomato paste, mix it throughout and cook for a few minutes. Now, the Vino! You’re gonna use half a bottle, about 2 cups. Bring the heat up a little and add the wine. \Let it reduce until it looks like this. Don’t splurge on wine for this but I still like to use a wine that I enjoy drinking.
  5. Add the broth, tomatoes and milk. I know, milk, sounds weird but trust me, this sauce is sooo flavourful! The Milk adds a nice richness to the sauce. Also, yes, it’s very “liquidy” in the beginning but you’re going to simmer the sauce for a good 1:30-2:00 hours. 
  6. Let it simmer until the sauce has reduced & thickened. Taste the seasoning, adjust if needed and add the chopped fresh basil (you could also do a mixture of basil/flat leaf parsley).
  7. I almost forgot!!! *PRO TIP* Don’t forget a nice big chunk of Parm rind. I always have a bag of them in the freezer for soups, ragus, and this Bolognese. 

Friends, please go make this. Today, Tomorrow, or any other Day, Make. IT🙏🏻
It’s Delicious, It’s Comforting and a It’s Perfect Chilly Afternoon Recipe ! Well, Let’s be real, it’s not “Chilly” outside it’s Freaking Freezing). Enjoy🍝🍝🍝

XO, Nat

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Bowl of bolognese sauce

Bolognese

  • Author: Natalie

Description

Rich, Meaty and the most Delicious Bolognese Sauce of your dreams!


Ingredients

  • 1/2 Cup Diced Pancetta
  • 1 Pound Ground Beef
  • 1 Pound Ground Pork
  • 1 Cup Finely Diced White Onion
  • 1/2 Cup Finely Diced Celery
  • 1/2 Cup Finely Diced Carrots
  • 4-5 Garlic Cloves, Minced
  • 2-3 Tsp Minced Fresh Thyme
  • 1/4 Cup Tomato Paste
  • 1 28oz Can Crushed Tomatoes
  • 1/2 Bottle Red Wine, approx.. 2 Cups
  • 2 Cups Chicken or Beef Stock
  • 1 Cup Whole Milk
  • 1/4 – 1/2 Cup Chopped Fresh Basil + Extra for Serving
  • A Parmigiano-Reggiano Rind – Optional but Worth It!!
  • Parm for Serving
  • Salt & Pepper
  • EVOO
  • Optional : Red Pepper Flakes

Instructions

  1. Start off by heating up a Dutch Oven on medium-low heat and add a few turns of the pan of EVOO. Add the diced pancetta and cook for 5 minutes or so until it begins to brown. Add the onions, celery, carrots, garlic and thyme. If the pan seems a little dry, add some more EVOO. Season with salt and pepper and cook on low for 25-30 minutes.
  2. Add the Ground Beef & Ground Pork, season with salt and pepper and cook for another 25-30 minutes until the meat begins to brown.
  3. Add the tomato paste and cook for a few minutes. Deglaze the pan with the Red Wine and let it reduce by at least half then add the crushed tomatoes, the chicken stock and the milk. It will look very “liquidy” at this point but it will thicken up. If you have a Parm Rind, add it now.
  4. Let the sauce simmer uncovered for 1:30-2 hours, stirring occasionally until it has thickened. Remove the Parm Rind, add the chopped fresh basil and give it a taste. Adjust seasoning accordingly.
  5. Serve with your favourite Pasta or make a killer Lasagna!

Notes

* This Sauce Freezes Beautifully.
** If you don’t have Fresh Thyme, Rosemary is a great option. You could also do a mixture of both.

 

 



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