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My Bolognese

This is a twist on an old Italian favorite. Not all of the ingredients are traditional, but you will be lucky to find any of my recipes with all traditional ingredients. Enjoy!


4 servings

1 Cup Extra Virgin Olive Oil

1 Medium White Onions, Minced

1 Celery Stalks, Minced

1 Carrots, Minced

8 oz 80/20 Ground Chuck

2 Pieces Bacon (cooked in boiling water for 3 minutes)

1/4 Cup Dry Red Wine (Like Merlot, Cheap Preferably)

1 1/2 Cups Chicken Stock

1 1/2 Tbsp tomato paste

Kosher salt

Black pepper

1/2 Cup Whole milk


This recipe creates a hearty sauce to spread over whatever pasta you happen to have in the house.  My personal recommendation is linguine. It has been taste tested and approved by one of the pickiest Italians that I know.  She may only be 5 ft. tall but she is intimidating and it is near impossible to gain her approval.  I have confidence that you will enjoy it just as much.  And a hot bowl of pasta with this Bolognese is the perfect comfort food as the temperatures continue to drop.  To begin mince the above vegetables by hand or in a food processor. Then heat the olive oil in large heavy pot over medium-high heat. Feel free to indulge in the Italian culture a bit and start eating bread while you cook. Then add your minced onions, celery, and carrots. Saute until soft, which will be about 8-10 minutes. Add beef, and chopped boiled bacon (in my opinion you can almost never go wrong when you add bacon). Saute for 15 minutes or until brown. Add wine and boil for 1 minute, stirring often and scraping up any browned bits. If you are a member of the over 21 crowd you may add wine to your glass as well.  A good red wine pairs excellently with a well-made Bolognese.  Next, add 5 cups stock and tomato paste and stir until blended. Reduce heat to very low and simmer, stirring occasionally, until flavors meld.  This takes about 1 ½ hrs.  In this time you should stay close to your kitchen so that you can stir occasionally, but you are free to do other things such as eat more bread, daydream about being in Italy, or maybe do your laundry if you are more a fan of being productive than I am.  After the hour and a half is up, season with salt and pepper. This should be done to your own personal liking, so make sure to taste test what you are doing.  In a separate small sauce pan, bring milk to a simmer, and then gradual add it to the sauce. Cover the sauce with lid slightly ajar (so that some of the heat can escape) and simmer over low heat.  Stir occasionally, until milk is absorbed.  This should about 45 minutes (which could be another 45 minutes of daydreaming or another 45 minutes of responsibilities). Add more stock by ¼ cup-full to thin the sauce if you feel it is needed.  Finally you will have a Bolognese to cover any pasta and create a satisfying and filling meal.  Mangia!

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