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Weekend Bolognese

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Ingredients Method

Ingredients
  

  • - 2 tablespoons olive oil
  • - 1 yellow onion finely chopped
  • - 2 medium carrots peeled and finely chopped
  • - 2 stalks celery finely chopped
  • - 3 cloves garlic minced
  • - 1 1/2 lbs ground beef 80% lean
  • - 1 cup dry red wine Pinot Noir or Merlot
  • - 1 28 oz can crushed tomatoes
  • - 1 cup whole milk
  • - 1 teaspoon dried oregano
  • - Salt and freshly ground black pepper to taste
  • - 1/4 cup chopped fresh basil
  • - 2 tablespoons chopped fresh Italian parsley

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, carrots and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables are tender but not browned.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the ground beef to the pot and increase heat to medium-high. Break up the meat into small pieces using a wooden spoon as it browns. Cook for about 10 minutes until no pink remains.
  4. Pour in the red wine, stirring to deglaze the browned bits from the bottom of the pot. Cook for 3-4 minutes to reduce the wine slightly.
  5. Stir in the crushed tomatoes, milk, oregano, 1 teaspoon salt, and a few grinds of black pepper. Bring the sauce to a gentle simmer.
  6. Turn down heat to maintain a low simmer. Let the sauce bubble gently for 2 1/2 to 3 hours, stirring occasionally. As it simmers, the sauce will thicken and the flavors will develop beautifully.
  7. After 2 1/2 to 3 hours, stir in the chopped basil and parsley. Taste and add additional salt and pepper if needed.
  8. Serve over al dente pasta like pappardelle, penne or fettuccine. Also makes a fantastic base for lasagna or enchiladas. Enjoy!