DB and AB's Bolognese Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-2 Tbsp Olive oil
2 onions, diced
1 ½-2 cups carrots, diced
2 lb ground venison (or mix of ground beef, pork, lamb)
8 garlic cloves, minced
2 Tbsp Italian seasoning (dried oregano, thyme, basil, sage, rosemary, and marjoram (if you have it – I didn’t) recipe on gimme some oven)
2 Tbsp sugar
2 tsp salt
2 tsp pepper
6 oz tomato paste (1 can)
2 Tbsp Red Wine Vinegar
2 cups dry red wine
1 28 oz can whole peeled tomatoes, slightly immersion blended (San Marzano is preferred)
1 28 oz can tomato sauce
Parmesan cheese rind (optional for flavor)
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Directions: |
Directions:Heat the olive oil in a large pot over medium heat. Once hot, add the onion and carrot and sauté until the onion starts to brown.
Add ground meat and brown, breaking it up as it cooks. Cook until broken apart and no longer pink and has good color. This step develops flavor!
Add the garlic, Italian seasoning, salt, pepper, and tomato paste and sauté for 2 minutes to let the flavors bloom.
Deglaze the pan by pouring in the red wine vinegar and wine. Scrape up any bits of flavor at the bottom of the pan.
Finally, add the immersion blended tomatoes and tomato sauce and mix together well. Add the parmesan cheese rind if using.
The sauce should reach a slow boil (a smidge above simmer). Semi-cover the pot with a lid and cook over low/medium-low for at least 30 minutes but hours is best! I simmered this sauce for 5-6 hours. Stir occasionally and add liquid as needed. If cooking for a longer period of time (recommended!) fully cover with the lid once sauce reaches desired consistency and/or flavor. If on the stove, move the pot around to where only ½ a ¼ are above the heating unit to avoid over-cooking.
Remove parmesan rind before serving. Serve over al dente pasta with parmesan and reserved pasta water. |
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Personal
Notes: |
Personal
Notes: To assemble: heat the sauce in the skillet over low/medium-low heat (you can add butter if you want but it’s not necessary). Adjust the heat as needed to not burn the sauce while the noodles are boiling. When noodles are done (1-2 minutes for fresh pasta– they will keep cooking in the sauce in skillet so don’t stress), transfer with a slotted spoon/spider strainer directly to skillet with simmering sauce.
Once everything is added to the skillet, add a bit of parmesan and pasta water (I usually add a ½ ladle to start with). Stir fairly vigorously to emulsify pasta with sauce for 30 seconds to a minute. Adjust with more sauce/pasta water/cheese to desired consistency. Plate it and top with additional cheese.
Picture attached for what assembly looks like for us. Pasta goes directly into the skillet (strained with a spider strainer) with some reserved pasta water as needed.
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