Difficulty: Intermediate
What is Bolognese? To put it simply it’s meat sauce for pasta. Although it’s really more than a simple meat sauce. It’s simmered for hours to create a concentrated flavor that doesn’t really compare to a traditional meat sauce.
If that’s the case why would anyone bother making meat sauce? Bolognese takes time. It’s not necessarily a week night recipe due to the hours of simmering and the amount of prep work. It’s perfect for a weekend meal or special occasion.
In our house we eat Bolognese on Christmas Eve and maybe one other time during the year. It’s the perfect meal for a cold, snowy Saturday sometime around February.
For my family I serve the Bolognese with pasta for my kids and parmesan polenta for the grown ups. Top it with grated parmesan, shredded mozzarella or a scoop of ricotta, the contrast between the concentrated meat and tomato flavor with any of the cheese is perfect.
If you’re feeling ambitious make a batch of Bolognese on a Saturday and then use it in your favorite lasagna recipe on Sunday. You won’t be disappointed!
Check out the recipe and method and then set aside a few hours this weekend to make an amazing dinner for your family.
Recipe
1 lb ground beef
1 can crushed tomatoes
2 beef bouillon cubes
1 cup red wine
1 cup button mushrooms
1 cup carrots
1 cup celery
1 cup onion
1 cup bell pepper
2 TBSP olive oil
1TBSP dried oregano
2 cloves garlic
1 tsp salt
1 tsp pepper
Course chop all vegetables, except tomatoes, and pulse in a food processor until finely diced. If you don’t have a food processor you can finely chop by hand or pulse in a blender. If using blender stream in some olive oil to keep things moving. In a large dutch oven or stock pot heat olive oil over medium heat. Cook vegetable mixture until brown, stirring frequently, about 20 minutes. Add ground beef and break apart with a wooden spoon. Cook until meat is browned. Meanwhile dissolve bouillon cubes in 1 cup boiling water. Once meat is browned add crushed tomatoes, wine, oregano, salt and pepper. Stir to combine. Bring to a boil, then reduce to a simmer and simmer for 20 minutes. After 20 minutes add the dissolved bouillon and simmer 20 minutes. Then add 1 cup water and simmer 20 minutes. Continue simmering and adding 1 cup water every 20 minutes for another hour, making a total of 2 hours simmering. After the 2 hours simmering remove from heat and taste to adjust salt and pepper. Serve with pasta or polenta, or use in your favorite lasagna recipe. Serves 4-6
Method
Course chop all vegetables, except tomatoes, and pulse in a food processor until finely diced. If you don’t have a food processor you can finely chop by hand or pulse in a blender.
If using blender stream in some olive oil to keep things moving.
In a large dutch oven or stock pot heat olive oil over medium heat.
Cook vegetable mixture until brown, stirring frequently, about 20 minutes.
Brown food tastes good!
Add ground beef and break apart with a wooden spoon. Cook until meat is browned.
Once meat is browned add crushed tomatoes, wine, oregano, salt and pepper. Stir to combine. Bring to a boil, then reduce to a simmer and simmer for 20 minutes.
After 20 minutes add the dissolved bouillon and simmer 20 minutes.
Then add 1 cup water and simmer 20 minutes. Continue simmering and adding 1 cup water every 20 minutes for another hour, making a total of 2 hours simmering. After the 2 hours simmering remove from heat and taste to adjust salt and pepper. Serve with pasta or polenta, or use in your favorite lasagna recipe. Serves 4-6