Bolognese Sauce

I love pasta especially with different styles of marinara sauce.  Nothing makes me happier than a pasta and red wine night with some good garlic bread and close friends-especially on a night like it is tonight, about 34 degrees and rainy.  The best part of Bolognese is it is relatively easy to make and then you can sit and smell is simmering away for the next several hours.  It’s so satisfying to walk into your apartment and have the wonderful aroma of comfort food engulf you.  The funny thing about Bolognese is that there is about 100 different ways to make it and everyone has something different to add.  Therefore I took what I know about sauces I like and made up one that uses all the best parts (in my opinion at least!), so I hope you enjoy!

Leigh’s Bolognese

  • 3tbs. unsalted butter
  • 1 onion diced
  • 1 carrot diced
  • 1 celery stalk diced
  • 4 garlic cloves minced
  • 1 1/2tsp thyme
  • 1 tsp. cinnamon
  • salt to taste
  • 1 to 1 1/2 pounds ground beef ( I like mine a little meatier)
  • 1 1/2 cup white wine
  • 1 cup whole milk
  • 1 28 ounce can diced tomato, with juice
  • 1/2 cup tomato paste
  • goat cheese or other cheese to top

Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, and celery and sautè until softened.  Add garlic and cinnamon and thyme and saute another minute or two. Add ground meat and salt; crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.

Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, until liquid has evaporated, about 3 hours. Adjust seasonings with extra salt to taste.   Serve over pasta, polenta, or a healthier option that I love lately-spaghetti squash-yummm!  Top with goat cheese or cheese of your choice although I like the creamy aspect of goat cheese with the tang of a wine sauce.

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One Comment on “Bolognese Sauce”

  1. […] Bolognese Sauce « Culinary Pursuits […]

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