Sunday Suppers: Bolognese
Authentic Italian Bolognese Recipe
1/4 stick of butter
2 tbsp olive oil
2 large carrots (or 4 small), peeled and diced (or grated)
1 medium yellow onion, diced
4 cloves of garlic - minced
2 celery stalks diced
1.5 lb ground beef
.5 lb ground pork
1 can of crushed tomatoes
1 cup of beef broth
1 cup dry white wine
2 cups whole milk
Maldon Sea Salt
Freshly grated parmesan cheese
Dried pappardelle, linguini, spaghetti or tagliatelle
Fresh basil leaves
In a large pot, add the olive oil, butter, onion, carrot, celery, garlic & 1 tsp of salt and sauté vegetables for about 5 minutes until soft.
Add 1/3 of the meat, stirring and breaking up. Once the meat is cooked, add another third and again until all meat is cooked. Once the meat is cooked, stir and continue to cook on medium heat for about 10 minutes so the meat caramelises. Keep a close eye on the meat to make sure it doesn’t burn.
Add the wine and deglaze by scraping the brown bits stuck to the bottom of the pot. After about 2 minutes, lower the heat slightly so meat doesn’t continue to stick to the bottom.
Add the. Milk, tomatoes, broth, another tsp of salt and a few grinds of black pepper. Bring to a boil and then simmer on low, half covered for 2.5-3 hours. The longer, the better! Make sure to stir the sauce every half hour.
The sauce should be thick and creamy with no liquid separating when you push the sauce to the side. Add more salt and pepper if needed!
Cook your pasta al dente and serve with grated parmesan and fresh basil!