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Foodie Friday: Bolognese

One of the things I love most about weekends (besides, oh, everything) is that I have time. Time to read, time to be a bum, and time to cook something and let its deliciousness develop while I’m reading and being a bum.

When I saw this recipe last week, I knew I had my perfect Sunday afternoon project, and I’m so glad I did. this turned out to be, with a few tweaks to suit our tastes, one of the best sauces I’ve had. There’s something so cozy about spaghetti with meat sauce, and it’s even cozier when it has been simmering for about 4 hours, filling the house with it’s wonderful smell.

Make it this weekend, if you have the time.

Bolognese Sauce

from Merry Gourmet

  • 2 tablespoons extra-virgin olive oil
  • 1 Vidalia or other sweet onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 large carrot, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 pound ground pork
  • 3/4 cup whole milk
  • 2 teaspoons Italian herb seasoning
  • 1/2 cup dry white wine
  • 2 cans (26- to 28-ounces each) tomato puree
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon balsamic vinegar (optional)
  • 1 tablespoon sugar (optional)
  • A few dashes of worcestershire sauce (optional)

Heat oil in a Dutch oven or large heavy-bottomed pot on medium heat. Add onion, celery, and carrot, and cook vegetables until soft, about 8-10 minutes. Add garlic and cook for 1 minute more, or until garlic is fragrant. Add beef, pork, and a big pinch of salt; cook, stirring with a wooden spoon and breaking up any clumps, until meat is browned and none of it is pink. Add milk and Italian seasoning, and cook, stirring often until the milk has evaporated almost completely, about 10 to 15 minutes. Add white wine; cook, stirring often, until the wine has evaporated, about 10 minutes. Stir in the tomato puree; when the mixture begins to bubble, turn the heat down to low. Simmer for at least 2 hours. At the two hour mark, I felt mine still needed a little somethin somethin and added the optional additions above. Do what you like. Cook for another two hours if you have the time. Please make the time. Salt and pepper to taste.

Serve over your favorite pasta, and pretend you’re in an Italian grandmother’s kitchen.


3 responses »

  1. Pingback: « lollingabout

  2. Think this would work in a slow cooker? Maybe 4 hrs on low?

    • You might lose some of the flavor, but I think it’d still be good! Just make sure you cook the meat before you put it in, and I might even add the milk and let it cook with the meat a few minutes on the stovetop, since you really want that to cook down. Then pour it in with everything else. Hope it works!


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