Bolognese

Ingredients:

3 carrots, finely chopped
3 celery stalks, finely chopped
1 yellow onion, finely chopped
4-5 cloves garlic, minced
2 lbs 80/20 ground beef
½ lb ground pork
Olive oil, for cooking
1 bunch thyme (tied with twine)
2-3 bay leaves
1 basil stem
1 cup red wine or white wine (about half a bottle)
2 tbsp tomato paste
Parmigiano Reggiano rind
¼ cup heavy cream
Nutmeg, freshly grated (a pinch)
Oregano, to taste
Calabrian chili oil, to taste
Salt and pepper, to taste
Chicken stock (enough to fill just above the meat)
Fresh basil leaves, for garnish
Freshly grated Parmigiano Reggiano, for serving

Step 1: Brown the Meat

Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the ground beef and pork piece by piece, season lightly with salt and pepper, and cook until browned.
Once browned, remove the meat from the pot and set aside. (it wont be fully cooked)

Step 2: Prepare the Soffritto

In the same pot, add a bit more olive oil if needed.
Add the finely chopped carrots, celery, onion, and garlic. (Tip: Use a food processor to grind the vegetables to a texture similar to ground beef.)
Cook over medium heat for about 15 minutes, stirring occasionally, until the vegetables release their water and a bit of fond forms on the bottom of the pot.

Step 3: Combine Meat and Soffritto

Return the browned meat to the pot with the soffritto.
Season again with salt and pepper and cook for another 20 minutes, stirring occasionally.

Step 4: Add Tomato Paste and Wine

Lower the heat slightly and stir in the tomato paste. Cook for 1-2 minutes to deepen its flavor.
Pour in the red wine and cook until reduced by half, scraping up any fond from the bottom of the pot.

Step 5: Incorporate Herbs and Liquid

Add the thyme bundle, bay leaves, basil stem, and Parmigiano Reggiano rind to the pot. Grate in fresh nutmeg and a couple shakes of oregano
Pour in chicken stock or water until the liquid just covers the meat.
Bring to a gentle simmer and cook uncovered for 3-4 hours, stirring occasionally and adding more liquid if necessary to keep the meat submerged.

Step 6: Finish the Sauce

Remove the thyme, bay leaves, basil stem, and parmigiano rind from the sauce.
Stir in the heavy cream and a pinch of freshly grated nutmeg (if needed)
Adjust seasoning with salt, pepper, and Calabrian chili oil to taste.

Step 7: Serve!

Toss the Bolognese sauce with your favorite pasta, such as tagliatelle or pappardelle.
Top with freshly grated Parmigiano Reggiano and garnish with fresh basil leaves.

Chef’s Tips:

For best results, use a combination of freshly ground meat and high-quality Parmigiano Reggiano.
Let the sauce rest for a few minutes before serving to allow the flavors to meld,
Bolognese is said to be better the next day so you can always make this ahead of a big dinner party.
This Bolognese freezes beautifully—store leftovers in an airtight container for up to 3 months.