Ingredients: |
Ingredients: 1 carrot - shredded
2 celery stalks - shredded
1/2 of a yellow onion diced small - substitute for your preference
4 garlic cloves - minced
Tomato paste - 6oz can
1 pound ground pork
1 pound ground beef 80/20
2 cans of San Marzano peeled or diced tomatoes - 28oz cans.
Spices are optional- rosemary, thyme, oregano.
Salt and pepper to taste
Olive oil
1 Cup of red wine
1 Cup of milk
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Directions: |
Directions:Add you onions and garlic, cook for 2mins. Then add your shredded carrots and shredded celery. Cook until the onions are translucent and add half a cup of red wine. Cook until the veggies are nice and soft and the wine has cooked out. Add your meats and while cooking, break it apart in the pot. Once your meat is cooked and there’s no more pink, add the remaining 1/2 cup of wine. Cook until the wine has cooked out and everything is well mixed.
In the center of the pot, make a small space and add your tomato paste. Cook for a couple mins to sweat out the flavor of the past and cut the acidity, then mix it well with the meat. I then blended one can of the tomatoes until it was smooth. Add both cans of your tomatoes into the pot and mix well. Then add 4 cups of water. Mix your ingredients and turn your heat down to low. You want it to cook low and slow.
Stirring occasionally.
Leave your pot uncovered in order for the water to evaporate. After a couple hours, check your sauce and if it’s looking dry, add another cup of water. Stir and let simmer.
After 3 hours, check and see how it looks. If it needs more water, add 1/2 to 1 cup of water and let it simmer.
Nearing the 4th hour, your meat sauce should be nice and thick as most of the water should have cooked out. Add your 1 cup of milk and combine. Stirring it together for a few mins. Once combined your Bolognese sauce is ready. |
This recipe for Traditional Bolognese - We are Italians is from