The Best Bolognese
Ingredients:
2 tbsp butter
4 cloves minced garlic
1 finely chopped onion
2 large carrots, finely chopped
1 celery stalk, finely chopped
1 lb ground beef
1 lb ground lamb — can substitute with pork sausage
1 can tomato paste (6 oz)
1 cup dry white wine
1 can of tomato sauce (15 oz)
1 cup chicken broth
1 knob of parmsean cheese block, (or 1/3 cup grated)
1 cup milk
1/4 cup heavy cream
1 bay leaf
1 tbsp Italian seasoning
1 tsp red pepper flakes (more to taste if you like a kick)
1 tsp nutmeg
1/2 tsp cinnamon
1 box of your favorite pasta — I use Maflde
Directions:
Begin by browning the ground beef and ground lamb in a large dutch oven pot. Season with salt and pepper while sauteing over medium-high heat. Once fully cooked through — remove from pot and set aside on a paper towel lined plate.
In the same pot as the beef drippings, add the minced garlic, onions, carrots and celery. Saute for about 10 mins, until tender. Add tomato paste and evenly coat amongst vegetables, allow to cook for an additional 5 mins. De-glaze with white wine, adding while you stir. Allow to simmer and reduce by 1/3.
Return browned beef + lamb to pot. Add the chicken broth and can of tomato sauce, along with parmesan cheese, Italian seasoning, nutmeg, cinnamon and bay leaves. Allow to simmer for 45 mins - 1 hour for flavors to combine, stirring occasionally. Add milk + heavy cream — stir and gently simmer over medium-low heat while you prepare your pasta noodles.
Boil your pasta noodles in lightly salted water — removing from boiling water once al dente and add to bolognese pot, don’t strain as you’ll need to reserve pasta water. Ladle a scoop of the reserved pasta water into the bolognese pot with noodles and stir to combine.
I love this meal paired with a crusty piece of garlic bread + Italian house salad!