Farmhouse Bolognese

Growing up in an Italian family, I learned fast that sauce is SERIOUS business. So when I tasked myself with creating this recipe I knew it had to be just right… otherwise I’d never hear the end of it from my Mum! Pasta is a reminder that meals don’t always have to be complicated & that sometimes all you need is a big ‘ole bowl of noodles, stretchy pants & a bottle of wine! Can I get an amen?
This is my take on homemade bolognese sauce y’all – give this one a try & I promise you’ll be back before you know it making a double batch!
Here’s What You’ll Need:
✅1.5-2lbs of Ground Beef (farm fresh dontcha know!) 
✅1 Can (15 oz) Tomato Sauce 
✅1/2 Cup Red Wine 
✅2 TBSP Tomato Paste
✅1 TBSP Balsamic Vinegar 
✅1 TBSP EVOO (Extra Virgin Olive Oil) 
✅2-3 Dashes of Worcestershire 
✅1 medium onion; small dice 
✅2 large carrots; small dice
✅1 TSP Oregano
✅1 TSP Parsley
✅1 TSP Garlic Powder
✅1 TSP Salt
✅1 TSP Fresh Cracked Pepper
✅1 TSP Red Pepper Flakes; optional 
Let’s Get Started: 
1. Break out your favorite soup pot, I grabbed my 7.25Q Le Creuset & heated up 1 TBSP of EVOO over medium-high heat. Toss in your chopped carrots & onions along with a 1/2 teaspoon of salt & cook until translucent (8-10 minutes).

BOLOGNESE 1ST .JPG

2. Add in your garlic & seasonings; toss, toss.
BOLOGNESE 3RD.JPG 
3. Add in your ground beef along with the remaining 1/2 teaspoon of salt. Cook the beef until brown & crumby – yes, that is the technical term! 

BOLOGNESE 4TH.JPG

4. Next, add in the tomato paste & stir to coat. Pour in the tomato sauce & your red wine – remembering you always want to use a wine you’d actually drink; while you’re at it go ahead & pour yourself a glass as well – cheers! Let the sauce come to a low boil & then reduce to a simmer. Here are the tomato paste & tomato sauce options I like best: 

BOLOGNESE 2ND .JPG

5. Here’s what your sauce should look like at the moment: 

BOLOGNESE 2ND TO LAST.JPG

6. After simmering your sauce for 20-30 minutes stir in the balsamic & Worcestershire.
7. SEASONING CHECK!   
8. At this point; if you’re planning to use the sauce straight away you can go ahead & get your pasta started. Otherwise, turn off the heat & let the sauce cool. 
9. Obligatory Pasta Shot, nom nom: 

BOLOGNESE FINAL.jpg

Notes:
  • If you manage to have leftovers; this will last just under a week in the fridge or for 3-6 months in the freezer. 
This is my 1st attempt at homemade sauce & I couldn’t be happier with this recipe! Definitely recommend giving this one a try, let me know what you think! 

 

Bon Appetit! 

 

 

Adapted from: The Kitchn

 

 

 

 

 

 

 

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