Best Bolognese

bolognese

let’s get SAUCY

Ingredients:

• 1 yellow onion, diced 

• 2 carrots, peeled & diced 

• 2 celery stalks, diced 

• 3 cloves garlic, minced 

• 4 Tablespoons extra-virgin olive oil 

• 1 lb ground beef (I used grass-fed beef with 15% fat but you can go up in fat content) 

• Kosher salt & fresh cracked pepper

• 1 cup dry white wine (I used sauvignon blanc, shoutout to Mary Berry)

• 1/2 cup tomato paste 

• 1 bay leaf 

• 1/4 teaspoon ground cinnamon 

• Dash of ground nutmeg 

• 2 cups low-sodium chicken broth (plus more for cooking)

• 1 cup whole milk

Preparation:

1. Blend onion, carrot & celery in a food processor or blender, pulsing until very finely chopped. (If you don’t have a processor or blender just chop vegetables as finely as possible.) Transfer to a bowl.

2. In a large pot over medium heat, add 2 tablespoons of oil. 

3. Once shimmering, add the ground beef and start to break up with spoon. The pot should be hot enough to sizzle.  

4. Season beef with 1 tsp salt and fresh cracked pepper. 

5. Continue breaking down beef as it browns, stirring occasionally to allow the meat to get browner in some areas but not burn. 

6. Use a slotted spoon to transfer beef to a bowl once it’s broken down and mostly brown. (It’s ok if there is a little pink left on the beef) Discard excess fat and wipe out pot. 

7. Place the pot back over medium heat and add 2 more tablespoons of oil. 

8. Add the vegetables and stir occasionally until soft and fragrant, about 5-7 minutes. 

9. Add garlic and cook, stirring for another 2 minutes. 

10. Add beef to pot and pour in white wine. 

11. Reduce heat to medium-low and cook, stirring occasionally, for abut 10 minutes or until the wine cooks off. At this stage, your beef should be finely crumbled, press down on any bigger chunks with your spoon if not. 

12. Add tomato paste, bay leaf, ground cinnamon and dash of nutmeg.

13. Continue to cook, stirring occasionally for about 5 minutes.

14. Pour chicken stock and milk into pot; season with salt and pepper. 

15. Reduce heat to low and cook, uncovered for 3 hours, stirring from time to time. 

16. Be sure there are only small bubbles popping at the surface of the sauce, we are cooking very low and slow here to get the most flavor and tender meat. If the sauce seems to be too dry add a little more stock. 

17. Discard bay leaf and taste, season with salt if necessary!

18. Enjoy!