This bolognese recipe is one of my absolute favourite recipes of all time and it has been for years. It’s my dad’s recipe and he gave me it after I moved away for university. It’s a bit time consuming because of all of the simmering that goes on and such, but it can be done in an afternoon on a weekend no problem. IMHO, it’s so worth it to make this recipe on occasion.
A few times I just have made the bolognese sauce, then only cooked enough noodles for 1-2 people (it serves more than 2 in a single recipe), and frozen the remaining sauce for future dinners. The sauce holds up quite well when defrosted and that way I can enjoy it on more occasions without always having to repeat the long-ish cooking process every time.
When making the sauce, you should seriously blend up the onion, celery, carrot and Porcini mushrooms in a food processor. The first time I made this bolognese, I only had a blender and it is super hard to blend the ingredients in there; a food processor is much easier, efficient and makes everything come out smoother.
- ½ oz. Porcini
- ¼ cup each onion, carrot and celery
- 1 garlic clove minced
- 2 tbsp. olive oil
- ¾ pounds lean Triple mix burger (beef, pork, veal)—if not available use half beef and half pork
- 1 cup milk (2% or whole)
- 1 cup dry white wine
- 2 tbsp. tomato paste
- 28 oz. canned whole tomatoes
- 2 tsp. salt
- Adding some anchovies, fennel and oregano is not traditional but very tasty.
- Rehydrate the porcini in hot water.
- Put coarsely diced onion, celery, carrot and Porcini in a food processor and pulse repeated until finely minced. Scrape down the sides of bowl to be sure it is all minced.
- Fry the veggie mix in olive oil over medium heat for 5-6 minutes. Add the garlic in the last minute
- Add the burger.
- Stir frequently until just barely turning colour
- Stir in milk and simmer over medium low heat. Stir occasionally till nearly dry.
- Add wine. Repeat stirring occasionally till nearly dry.
- Stir in tomato paste.
- Drain the tomatoes and grind them fine in a blender.
- Add tomatoes to the burger a bit at a time and simmer on low heat.
- Adding tomatoes slowly bit by bit prevent the messy volcano effect that occurs by adding all at once.
- Simmer and stir till all the tomato is added 1-2 hours.
- Slower simmering improves the flavour and texture.
- Serve on your favourite pasta.
- Top with fried capers.
Voila! And bon apetit. If you try this recipe, I hope that you will love it as much as I do.
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