Ultimate Bolognese

This is our favorite Bolognese recipe and we've been making it for decades now. To us, it is ultimate comfort food. Each ingredient plays a role in the depth of flavor created in the finished dish. Bonus: the sauce freezes well so make a large batch with leftovers in mind! (can be stored up to 3 months).

INGREDIENTS

  • 2 tablespoons olive oil
  • 4 ounces bacon or pancetta, diced
  • 1 1/2 cups diced yellow onions
  • 3/4 cup grated carrots
  • 3/4 cup grated celery
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves 
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 tablespoons tomato paste
  • 1 cup dry Vermouth 
  • 1 28-ounce can San Marzano whole tomatoes, crushed, and their juice
  • 1 14.5 ounce can crushed tomatoes
  • 1 cup beef stock 
  • 1/4 cup heavy cream 
  • 2 tablespoons unsalted butter
  • 3 tablespoons chopped fresh parsley leaves
  • 1 pound spaghetti or bucatini (our favorite)
  • 1 cup freshly grated Parmesan

PREPARATION

  • In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 10 to 12 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, basil, and rosemary and cook, for 3 minutes. Add the beef, veal and pork, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the vermouth and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 4 minutes.

  • Add the diced tomatoes and their juices, crushed tomatoes, and beef broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 5 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, per the instructions on the label. Drain in a colander.

  • Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the remaining cheese passed tableside.

    (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

Inspired by Emeril Lagasse

 

May 09, 2017 by Anne Karonis
Tags: entree