Just a hearty meaty bolognese š
Just a hearty meaty bolognese š How I like to make mine ā¤µļø (serves 3-4 generously): 2 celery stalks chopped 2 carrots chopped 1 yellow onion chopped 1 lb ground beef 0.25 lb pancetta chopped 1 cup dry white wine 1 cup chicken stock 1 28oz can San Marzano tomatoes (well crushed) 2 tbsp tomato paste 3 garlic cloves minced 1 parmesan rind 1 bay leaf 2-3 basil stems with leaves Salt and pepper to taste Pinch of nutmeg Olive oil 1. In a large dutch oven, heat a 1 tbsp of olive oil over medium heat. Add the pancetta. Cook until it starts to release fat and become crisp 2. Add the celery, carrot, and, onion. Cook until they start to soften. Add the garlic and cook for a few more minutes until the veggies are soft 3. Next add the beef, making sure to break it up. Once itās browned, add the wine, scraping up any bits stuck to the bottom of the pot. Cook until it has evaporated then add the tomato paste and cook until it turns a dark red color 4. Add the rest of your ingredients along with a pinch of salt and pepper. Stir, then cover and cook on low for 2-3hours. Let it simmer and stir occasionally 5. Once timeās almost up, check for seasoning and adjust as necessary. Add milk or cream if desired to help cut some of the acidity. If the sauce is not thick enough for your liking, continue to cook with the lid off for another 10-30 mins. Remove the bay leaf, Parmesan rind, and basil stems before serving with your favorite pasta #recipe #cooking #bolognese #pasta #italianfood
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Instructions
1. In a large dutch oven, heat a 1 tbsp of olive oil over medium heat. Add the pancetta. Cook until it starts to release fat and become crisp. 2. Add the celery, carrot, and, onion. Cook until they start to soften. Add the garlic and cook for a few more minutes until the veggies are soft. 3. Next add the beef, making sure to break it up. Once itās browned, add the wine, scraping up any bits stuck to the bottom of the pot. Cook until it has evaporated then add the tomato paste and cook until it turns a dark red color. 4. Add the rest of your ingredients along with a pinch of salt and pepper. Stir, then cover and cook on low for 2-3 hours. Let it simmer and stir occasionally. 5. Once timeās almost up, check for seasoning and adjust as necessary. Add milk or cream if desired to help cut some of the acidity. If the sauce is not thick enough for your liking, continue to cook with the lid off for another 10-30 mins. Remove the bay leaf, Parmesan rind, and basil stems before serving with your favorite pasta.View original recipe