I have to admit, I'm not sure what took me so long to share this recipe. I originally found the recipe in a Bon Appetite magazine several years ago, and since the first time I made it, I've been absolutely obsessed with it. It was part of a 'made from scratch' Lasagna Bolognese recipe that seemed so intimidating at the time. I would never have dreamt of making my own pasta noodles and now - - fast forward to today - - and here I am making the adapted recipe from start to finish, homemade béchamel sauce, lasagna noodles and all!
 |
Just a few simple ingredients are needed
for a delicious bolognese |
Even if you don't feel like being daring and trying to make your own pasta, I highly recommend you try making this sauce. Its not like a regular meat sauce you might have had before. This is a low and slow,
sit-on-the-stove-all-day-and-get-delicious extravaganza of flavor. Its one of the only recipes that my husband actually asks me about when it seems like its been too long since I've made it for him last. And the best part of all is that it is so easy to make I'm almost embarrassed to share the recipe. Now I have your attention, don't I? You probably thought I was going to tell you about a complex process with multiple steps but this recipe really is the epitome of simple.
 |
| Finely processed onion and carrot |
The only thing you need is patience to let the flavors cook together fully. The key to a recipe with just a few ingredients is ensuring they are the best possible quality so I encourage you to seek out the San Marzano tomatoes and a decent bottle of wine.
I've had the best luck with a 90/10 sirloin beef. The flavor comes from the slow and steady reduction of flavor and the ground pork provides enough fat without making it too rich. The original recipe calls for 4 oz of pancetta but having made it both with and without that ingredient, I feel comfortable telling you to save the money and buy a better bottle of wine. I also omit the celery because I am not a fan of celery and it just never seems worth buying the whole bunch for just one stalk that this recipe calls for. If you have it on hand and like the flavor by all means include it.
 |
Add the meat and the veggies
together into the pot, cook down
until almost all moisture is gone. |
To start the sauce, pulse the onion, carrot (and celery if using) in a food processor until finely chopped. If you don't have a food processor, you can grate the ingredients on a box grater to get a similar effect. Heat the oil in a large heavy pot over medium heat. I love using my
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven
for this type of dish. Add the beef and pork along with the veggies and, breaking up the meat with a spoon, cook it until the moisture is almost completely evaporated and the meat is browned. This should take you 25-30 minutes. Don't rush this step. Season with salt and pepper.
Add the wine to the pot (pour yourself a glass) and bring the mixture back to a boil, scraping up any browned bits from the bottom of the pot. Cook for another 5 minutes. Add the milk, bring to a boil and then reduce the heat to a simmer. Once again you are going to simmer until the moisture in the pot is almost completely evaporated. That should take about 10 minutes.
 |
At this state, the meat has been
browned and still needs to reduce a bit
longer until liquid is gone. |
Open the can of tomatoes, crush them with your hands into small chunks and add them to the pot. Fair warning, this can get messy as there is nothing as vicious as a squished tomato! But its so much damn fun it's worth the mess. Add 2 cups of broth and bring the mixture back to a boil. Reduce the heat once again and let the sauce simmer on the stove for 2 1/2 - 3 hours. You'll want to check on it every half hour or so just to stir it and ensure you don't have any hot spots on your burner that might cause the sauce to burn. If it looks overly dry, you can add 1/2 cup of water.
 |
After you add the cream it will
be a lighter color
|
Let the sauce cool, and then cover and chill in the fridge. Allowing the sauce to sit will give it a deeper flavor, so if you can cook the sauce and chill it overnight before devouring it you will be rewarded for your patience. To reheat, just bring to a simmer on the stove and add in the final cup of chicken broth to loosen it up if needed. I try and make a double batch so I have some to throw in the freezer. It reheats beautifully and makes a quick delicious dinner in minutes (without having to heat up your kitchen for 3 hours during the summer!)
You can eat this sauce on top of pasta, use it in a lasagna recipe or one of our favorites is serving it ladled over a bowl of cheesy polenta, with crusty bread. If you want to go completely crazy, fry up an egg (over easy) and put it on top. I'm pretty sure this would be my last supper if I got to choose. It's just that good.
Bolognese Sauce
1 large onion, coarsely chopped
2-3 medium carrots, peeled and coarsely chopped
1 celery stalk, coarsely chopped (optional)
2 Tbsp olive oil
1 pound ground sirloin (90/10)
1 pound ground pork
Kosher salt and freshly ground black pepper
1 cup dry white wine (I use Coppola Chardonnay)
1 cup whole milk
1 14.5 oz can whole peeled tomatoes (San Marzano)
3 cups low-sodium chicken broth, divided
 |
After 3 hours on the stove, the sauce is rich,
succulent and nothing short of amazing! |
