A good Bolognese recipe is something you should always have, “in your back pocket. “. With the weekend coming up and cold weather and snow in the forecast here, pasta is just what the weather is calling for. This recipe does take a little time hence, it’s one of those things you might want to do over the weekend. But, with it cooking for 3 to 4 hours on the stovetop, or in the slow cooker, it makes the whole house smell great.
This recipe is also one of those biggies. That means it makes quite a bit, this recipe will serve between 10 and 12 people. So you can have people over for supper this weekend or you can put the other half into the freezer, it freezes great! Take your pick.
1 1/2 pounds 80/20 ground beef
1 pound dice pork
3 tablespoons butter infused olive oil
1 cup carrots diced
1 cup celery diced
1 cup onions diced
2 cups milk
2 cups white wine
1200 grams diced Baby Roma Tomatoes
1/4 cup sun-dried tomatoes
In a large cast iron Dutch oven heat olive oil over medium heat, add onions and sauté for 2 to 3 minutes. Next sauté carrots and celery. Next brown ground beef and pork until all meat is no longer pink.
Season with salt pepper and several grinds of fresh nutmeg.
Pour in milk and allow to evaporate over a low simmer. Once this has evaporated pour in the white wine and allow it also to evaporate over a low simmer.
At this stage you have two options, you can either transfer the mixture to a slow cooker and add the tomatoes, (high temp for 3-4 hours). Or you can continue in the Dutch oven, add your tomatoes and proceed to slow cook the sauce for the next 3 hours on the lowest slimmer possible.
This sauce gets better with age so if you want to make it a couple of days ahead and refrigerate until you’re ready to serve it thats okay too. I serve it with a good grating of parmesan and a sprinkle of red pepper flake, a grind of additional nutmeg is a good idea too.
Stay warm this weekend!