Sunday Bolognese Sauce

Sundays are the moments for loved ones, cherishing quality time and indulging in meals that may require some extra effort to prepare. This Bolognese recipe for Sunday dinner will remind you that despite the abundance of modern kitchen gadgets and appliances, nothing can replace the satisfaction of tending to a pot of simmering Sunday gravy. It’s a simple pleasure that money can’t buy and a great way to appreciate the traditional slow-cooking methods passed down through generations.

What is Bolognese Sauce?

You’ll sometimes hear Bolognese sauce referred to as ragù alla bolognese, its proper name in Italian. Everyone claims they have the “most authentic” or “the best” bolognese sauce, but ours focuses on how this dish brings people together through food. This is part of the beauty of Italian cuisine. It focuses on share-ability and heartiness. Bolognese sauce originates in the town of Bologna, but people all around the world now make it. (Ask any of your Italian friends, and you’ll probably hear a recipe with personal and regional tweaks). But it’s been around for a long, long time. The first Bolognese sauce came from Alberto Alvisi, the cook for the Cardinal of the region in the 18th century.

Sunday Bolognese

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• Author: Gabe Gomez

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Description

This sauce could feed an army.

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Ingredients

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• 2 tbsp extra virgin olive oil
• 1 large carrot, chopped
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 lb ground beef
• 1 lb ground pork
• 1/2 cup Sangiovese Wine
• 2 tbsp tomato paste
• 2 cups canned plum tomatoes
• 1/2 cup whole milk cup
• Pinch of Salt to taste
• Pinch of pepper to taste
• 2 bay leaves
• 1½ pounds dry pasta (Your choice, bucatini or tagliatelle will do nicely)

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Instructions

1. In a dutch oven over medium-high heat, add oil and onions. Cook for five minutes, then  add carrots and celery. Cook until tender. Move the vegetables to the side of the dutch oven. Add the tomato paste to a cleared section of the dutch oven and cook the paste for one minute. Integrate the vegetables when the tomato paste changes consistency and darkens the color.
2. Add ground beef and add pork to the vegetables. Add a pinch of salt and pepper. Cook until meat is brown and well incorporated with vegetables-five to seven minutes.
3. Add wine to the meat and vegetable mixture. Deglaze the bottom of the dutch oven, stir, and let simmer uncovered for two minutes.
4. Add canned tomatoes, and stir gently to incorporate all ingredients. Gently add milk after two minutes, stir, and incorporate all ingredients. Add bay leaf. Pinch of salt to preference. Cover the dutch oven, lower the temperature, and cook for two hours. Stir occasionally
5. Boil the pasta to an al dente finish. Toss and incorporate with plenty of sauce until well coated. Add a small amount of starchy pasta water. Serve on a family-style platter with freshly grated parmesan on the side.

Recipe by Gabe Gomez
Photography by Emanuel Ekstrom

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