What is it about Fall that makes us crave our favorite comfort foods? The weather here in Oregon really didn’t change dramatically on the first day of autumn. Yet, just the same I found myself craving some slow cooked goodness–which for me, usually involves carbs. After giving it some thought, I felt like a bolognese was a perfect way to celebrate a new season. After all, the tomato flavor offers a reminder of summer’s garden bounty. Yet, the richness of wine and time bring the warmth Fall desires.
If you Google “bolognese recipes,” it seems like there is no real consensus on what a good bolognese should include. Some recipes are jam packed with tomatoes. Some recipes are anti-tomato. Some ask for a slow cook. Some have you at the table in 30 minutes or less. I’m not sure which answer is technically correct and authentic, so I set out to create my own.
When I cook, I like big, bold flavors. The foundation of this sauce is no different. I didn’t go all in on the tomatoes, but I made sure the tomato choices I did make packed a punch.
As far as bolognese goes, I’m firmly in the low and slow camp. Sure, I could put a sauce on the table in minutes. However, I want time to shine through just as much as the other flavors. There is no cheating on this one.
With such a time investment involved, I think this bolognese deserves a fresh pasta. I paired mine with homemade pappardelle so the wide noodles could grab more sauce. However, a fettuccine would also work well. If you aren’t into making your own pasta, or don’t have any “fresh” store bought pasta, no worries. This sauce will work with any wide noodle.
So here we are. The first week of autumn. The first post of a new blog. Let’s celebrate!
Low and Slow Bolognese
Course: Dinner, PastaCuisine: ItalianDifficulty: Easy4
servings15
minutes3
hoursIngredients
1 tbs EVOO
1 yellow onion, diced small
1 celery stalk, diced small
1 carrot, diced small
1 pound 80/20 ground beef
2 garlic cloves, minced
1 6-ounce can of tomato paste
1 cup white wine
2 cups chicken broth or stock
1 cup whole milk
2 bay leaves
1 tsp semi-dried Italian herbs
2 tsp granulated sugar
Directions
- In a Dutch oven over medium heat 1 tablespoon of olive oil. When shimmering, add onion, celery and carrot to pan. Cook until onions are soft and tender, approximately 5-7 minutes.
- To the pan, crumble in ground beef. Continue to cook on medium heat until meat is browned. Then season to taste with salt and pepper.
- Add garlic and tomato paste to the pan with meat and vegetables. Continuously stir and cook until fragrant, about 30 seconds.
- Deglaze the pan with 1 cup of drinkable white wine (if you won’t drink it, don’t use it!). Let wine reduce by half, stirring occasionally.
- Once wine is reduced, stir in chicken broth, milk, bay leaves and Italian herbs. Allow sauce to come to a gentle boil, then reduce heat to low. Cover with lid, leaving a small gap to release steam. Simmer 3-4 hours, or until meat is tender and sauce has reduced. The bolognese is ready when the consistency is similar to “sloppy joes.”
- Before serving, stir in 2 tsps of sugar and salt and pepper to taste.
Notes
- I have simmered this sauce as long as 7 hours with great results. However, keep an eye on the sauce if doing a long simmer. You may need to add a little water occasionally to keep it from drying out or scorching.
Based on 1 Review(s)
I love this recipe! It was so easy to follow. I enjoyed the bolognese over a bed of rigatoni and the flavors exploded with each bite. Saving this recipe forever! Thank you!