Classic Bolognese

This traditional Italian recipe slowly simmers spicy pork sausage and tender beef in a ragout of vegetables and red wine for an unbeatable flavor.

6

Servings

20 Mins

Prep Time

60 Mins

Cook Time

Prep

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Process the Diced Vegetables and Garlic

Combine the diced vegetables and garlic cloves in a food processor. Process the vegetables until they resemble grains of rice. Remove from the food processor and set aside.

  • Red Bell Pepper(diced small)1 cup
  • Yellow Onion(diced small)1 12 cups
  • Celery Stalk(diced small) 13 cup
  • Carrot(peeled, diced small) 13 cup
  • Garlic Cloves(whole)6
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Cooking Steps

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1. Add the Oil while Preheating the Pot

Add the oil and preheat the pot to 350°F/175°C (medium).

  • Extra Virgin Olive Oil2 Tbsps.
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2. Add and Cook the Pancetta

Cook the pancetta for 2 minutes and 30 seconds, stirring frequently until it begins to brown.

  • Pancetta(diced small)5 oz
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3. Add and Cook the Vegetables

Reduce the temperature to 325°F/160°C (medium) and cook the vegetables for 3 minutes and 30 seconds, stirring occasionally until softened.

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4. Add and Cook the Ground Beef and Sausage

Using a sturdy spoon or spatula break the ground meat into pea sized pieces, Cook the ground meats for 6 minutes or until it begins to brown.

  • Ground Beef1 lb.
  • Spicy Italian Sausage(ground)12 oz
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5. Add and Reduce the Milk

Reduce the milk for 6 minutes, stirring frequently so it doesn't burn. Reduce the milk until you can easily see the bottom of the pot when you stir.

  • Whole Milk1 cup
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6. Add and Reduce the Wine

Reduce the wine for 7 minutes and 30 seconds, stirring frequently. Reduce until you can easily see the bottom of the pot when you stir.

  • Red Wine2 cups
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7. Add the Tomato Puree and Simmer the Bolognese

Stir in the tomato puree. Simmer the sauce at 220°F/105°C for 30 minutes or until you can easily see the bottom when you stir. Stir occasionally to ensure the sauce doesn't burn. Once fully cooked, remove the pot from the heat.

  • Tomato Puree4 cups
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8. Season the Bolognese

  • Kosher Salt3 tsps.
  • Black Pepper(freshly cracked)15 turns
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9. Fold in the Parmesan

  • Parmesan Cheese(grated)1 12 cups
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10. Garnish and Serve

Serve the bolognese over your favorite pasta, finished with grated parmesan and picked basil, or reserve it for later use.

  • Parmesan Cheese(grated) 12 cup
  • Fresh Basil(picked)25
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