Sammy Montgoms

Pasta Bolognese

Name: Pasta Bolognese
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil (extra virgin); 2 tbsp butter; 1 lb ground beef; 1 lb ground pork; 2 carrots (chopped fine); 2 celery (chopped fine); 1/2 large yellow onion (chopped fine); 5 garlic cloves (chopped fine); handful fresh basil; 3 tbsp tomato paste; 1/2 cup beef stock (salted); 1/2 cup heavy cream; 3 ½ cups canned crushed tomatoes or passata; 1 cup red wine (cabernet or merlot); 1 tsp salt; 1/2 tsp black pepper; 1 tsp fennel; 1 bay leaf; parmesan (for topping)

4 servings

servings

15 minutes

active time

1 hour 15 minutes

total time

Start Cooking

Ingredients

1/4 cup olive oil (extra virgin)

2 tbsp butter

1 lb ground beef

1 lb ground pork

2 carrots (chopped fine)

2 celery (chopped fine)

1/2 large yellow onion (chopped fine)

5 garlic cloves (chopped fine)

handful fresh basil

3 tbsp tomato paste

1/2 cup beef stock (salted)

1/2 cup heavy cream

3 ½ cups canned crushed tomatoes or passata

1 cup red wine (cabernet or merlot)

1 tsp salt

1/2 tsp black pepper

1 tsp fennel

1 bay leaf

parmesan (for topping)

Directions

Begin by chopping the veggies into small, similar sized pieces.

Grab a large pot, preferably a dutch oven if you have, and set to medium/high heat. Add your olive oil, onions, carrots and celery. Let saute for 7-8 minutes, or until softened.

Once your veggies are fork tender, add your garlic, and let cook for an additional 2 minutes.

Add your ground meats, salt, pepper, and fennel. Let fry on medium/high heat for 3-5 minutes, or until the meat begins to brown. *Don't worry about the meat fully cooking as it will continue to cook while it simmers over the next hour.

Add your tomato paste, and let cook for 1-2 minutes, just until it has been incorporated into the veggie and meat mixture.

Add your red wine and let simmer for 2-3 minutes, or until the wine has been reduced by half.

Reduce heat to low, add your beef stock, canned crushed tomatoes, fresh basil, bay leaf and cover.

Let simmer for 30 minutes covered. After 30 minutes, remove the lid, stir and let cook for an additional 30 minutes, stirring every 10 minutes or so.*Once your bolognese has been simmering for 60 minutes, it should be a thicker consistency. If you want it a bit thicker, simmer it for an additional 20 minutes.

Once done, remove the large basil pieces, add your heavy cream and butter and mix one last time.Bring to a light boil for 1-2 minutes.

Taste for any additional seasoning.

Serve over your favourite pasta and top with tons of freshly grated parmesan and fresh basil.