Weekend Bolognese

By Audrey Plant 

Ingredients 

¼ cup extra virgin olive oil 

1 pound ground chuck (80/20)

½ yellow onion, minced 

1 cup carrots, finely minced 

1 cup celery, finely minced 

4 cloves fresh garlic, peeled and minced

2 teaspoons kosher salt 

1 teaspoon fresh cracked black pepper

1 can (28 oz) whole peeled tomatoes

1 can (28 oz) crushed tomatoes

1 cup red wine 

½ cup heavy cream 

1 cup Parmigiano-Reggiano, finely grated

1 tablespoon fresh flat-leaf parsley, minced

Instructions

1. Bring a large stockpot with olive oil to medium-high heat. Sautée onions until translucent, about 3-5 minutes. Add carrots, celery, and garlic. Cook for another 4 minutes stirring often. Add ground chuck and break up with a large spoon. Meat should be completely crumbled. Add kosher salt and black pepper. 

2. Add crush tomatoes. Squeeze whole peeled tomatoes over the pot, break them down in your hand and add to the pot. Add red wine. Stir sauce so that all the ingredients are well incorporated. 

3. Turn heat down, to a low simmer and no lid. Simmer for 30 minutes. 

4. Add heavy cream and simmer for 1 hour. Stir occasionally. 

5. Season with additional salt and pepper to taste. 

6. Serve over cooked pasta, sprinkle Parmigiano-Reggiano, and fresh parsley over top.

Notes:

1. Recommend using a box grater or food processor for the onion, carrots, celery, and garlic. 

2. The vegetables will breakdown and melt into the sauce, it’s important they are minced. 

3. Bolognese is traditionally made with white wine. I prefer to use white when I do ground beef and ground pork bolognese mixture. In my opinion, I think white wine leans itself to be better with beef and pork together. But for this recipe, I go with red wine and beef!

4. Wine: Only cook with wine you would actually drink(always!). The price isn’t the focus, rather the flavor profile of the wine. Suggestions for this recipe are a nice Cabernet Sauvignon or a Montepulciano. Something with dark and rich fruit flavor profiles. 

5. The longer you can let the sauce simmer, the deeper the flavor will be. 

6. The sauce can be made up to two days prior to serving. Reheat on the stovetop and serve. 

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