Classic Bolognese
This heavenly recipe will have your family going back for more.
I’ve made this recipe a few times and I can promise you it’s been a hit each time. The flavors are rich and the time spent simmering everything in the pot makes everything come together beautifully! I have two picky eaters in my house and they each went back for seconds so it’s gotten the stamp approval from them - that’s saying A LOT!
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I served this up with a Pappardelle pasta, salad, and homemade French Bread. You can find that recipe HERE! (Fool proof I promise!)
You also need to use a really sturdy pot like a Dutch Oven. I can personally vouch for THIS one. I had mine for 15 years before I accidentally (and tragically) broke it.
A few key notes and things to keep in mind:
This recipe is easy to throw together but it does take a few hours to actually cook so plan ahead. I have made this on a Sunday when I know I have ample time to get everything thrown together.
A traditional recipe calls for diced celery. You’ll notice my recipe omits that. I love celery but I live in a household that largely opposes this same sentiment. Feel free to add in a stalk or two of it!
I used white wine but you can substitute beef broth (or broth of your choice!)
My recipe makes a LOT! Feel free to halve it. I’m feeding a small army of growing boys so the quantity accounts for that.
I tend to make a lot of recipes where my measurements can be questionable because I have a horrible habit of tasting as I go and just throwing in extra. Season with your heart and it’ll be just fine!
Ingredients
3 Pounds Ground Meat of Choice (I used lamb since we always have it and beef since that’s what I had, but I’ve also used pork with lamb and beef and results were just as amazing!)
If you’re local, you can always see if we’ve got any. Just click HERE!
1 diced onion
1 large diced and peeled carrot
2-3 cloves minced garlic
1 tbspn herbs of choice (I used fresh Oregano and Rosemary from my garden)
30 oz Passata
Sea Salt and Fresh Ground Pepper to taste
Generous pouring of dry/semi-dry white wine (maybe 3/4 c)
1 Cup Milk (helps tenderize!)
Grated Cheese (Fresh Pecorino is the BEST)
Noodle of choice - cooked according to packaged instructions
Directions
Brown your meat (season with Salt and Pepper as you cook) and drain grease.
Add the onion, carrot, garlic, herbs (and celery if using) and cook with meat until onions start to turn translucent.
Add in all of your liquids (milk, wine or broth, and Passata).
Bring to a simmer and add more salt and fresh pepper (I probably used a tablespoon of salt and half that of pepper).
Simmer partially covered (I left a bit of an open space on the pot) for at least 3 hours. Stir occasionally.
Do NOT skimp on the simmering part. This is where the magic happens. Trust the process. This is crucial for deepening those flavors and thickening up the sauce.
Serve with your choice of noodles, top with grated cheese, and enjoy!
