Beef, Gluten Free, Grain Free, Kitchen Bitch, Paleo, Pasta, Recipes, Uncategorized

I’m Back, Bishes! (And Bolognese Sauce)

 

This is about halfway through the cooking time, but you can already see how much the sauce has reduced on the side of the pot.

Okay, so it’s been about eight months since either of us has posted, but hey. That’s life, right? I’ve been waxing poetic about this Bolognese Sauce for weeks now and after the fifty millionth person asked for the recipe (and I pushed it on my stepmother), I decided to go ahead and just make a blog post about it. I’ve included two, count them, TWO of my secret ingredients that are included in nearly every savory dish I make. I doubt anyone would ever be able to pick them out, but they make the dish every single time. But more on that later. This dish will take you ALL DAY LONG to cook it (read: 6-7 hours including prep and cooking), but it’s worth it. Are you ready? Here we go.

Ingredients
  • 1/4 lb bacon, chopped OR 1/4 lb pancetta, chopped
  • 1 tablespoon butter
  • 1-2 red onions, chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, grated
  • whole head garlic, minced
  • 6 oz tomato paste
  • 2 lb ground beef
  • 1 lb ground pork
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1/2 tsp kosher salt
  • 1/2 tsp celery salt
  • 1 tsp white pepper
  • 1 tsp red pepper flakes
  • 1 tsp sage
  • 1 tsp marjoram
  • 1/2 tsp thyme
  • 1 tablespoon Worcestershire sauce
  • A few dashes fish sauce 
  • 1 cup dry white wine
  • 4 cups beef broth
  • 1-28oz can Italian crushed tomatoes
  • small pinch brown sugar
  • 1 cup whole milk OR 1/2 cup heavy cream
Directions
  • Heat large pot over medium-high heat until a drop of water sizzles on the bottom of the pan
  • Dump in chopped bacon and cook until crispy
  • Remove bacon and drain on paper towel
  • Turn heat down to medium-low and dump butter, carrot, onion, garlic, and celery into remaining bacon grease and saute until onion is caramelized. This should take about 20-30 minutes.
  • Make a well in the center of the pot and add seasonings and tomato paste, stir everything together
  • Make a well in the center of the pot and add ground beef and ground pork, cook until crumbled and browned
  • Dump bacon back into pot and raise heat to high
  • Make a well in the center of the pot and pour in wine, worcestershire sauce, fish sauce, and beef broth, scraping brown bits up from the bottom of the pot. Bring to boil for five minutes
  • Reduce to simmer, cook for 20 minutes, stirring occasionally
  • Add crushed tomatoes and sugar, bring to boil for two minutes
  • Partially cover and reduce to slow simmer, cooking for 4-5 hours, adding more beef broth as needed and stirring occasionally 
  • 1 hour before serving, stir in whole milk or heavy cream and salt and continue to simmer, stirring occasionally

Extra Add-Ins

  • Before serving, temper two large eggs with the sauce, then stir in to make the sauce silkier
  • Add a splash of balsamic vinegar or a squeeze of a half a lemon for extra flavor and acidity
 

Serve over pasta or zoodles with fresh grated Parmesan or romano. Also good used in lasagna or as a sauce for meatball subs.

 
This is NOT a low calorie recipe, but don’t skimp out on the fats. The extra calories are WORTH IT. 
 
The fish sauce is not optional. It and celery salt are my secret ingredients for pretty much any savory recipe. The fish sauce gives the recipe a depth of flavor and no one will ever know it’s in there unless you tell them. Super savory and gives it some umami. The celery salt? Well, if you’re cooking at home and after you do the taste test, something is still missing? 9 times out of 10, it’s celery salt. Promise. Would I lead you astray? Okay, so I probably would. But not on this. I don’t play play about celery salt. It’s important and delicious. 
xoxo,
Kitchen Bitch
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