Best, Fast, Easy-Bolonese

History

Thoughts

This is not a traditional recipe.  I call it bolognese because that will help you recognize it.  It is time consuming and it takes your attention over at least 2 hours.  It is rich and amazing but you work for it.  

Ingredients

  • 3 lbs of ground meat (either all beef or a blend.  I like lamb, my wife doesn’t)

  • 4 oz of pancetta, minced

  • 3 carrots, minced

  • 2 celery stalks, minced

  • 1 large onion, minced

  • 8 cloves of garlic, minced

  • 2 sprigs thyme

  • 2 sprigs rosemary

  • 2 cups beef broth

  • 1 cup dry white wine

  • 1 cup whole milk

  • 1 can good tomatoes, whole if you want some chunks crushed if not

  • Salt and Pepper

  • 3 tbs olive oil

  1. Add oil to large heavy bottomed pan and heat to medium-low.  

  2. Add the minced pancetta and cook until lightly crispy.  

  3. Add the minced carrot, celery, and onion and cook until very soft and beginning to brown at least 30 minutes.  

  4. Add a few tablespoons of broth and deglaze the pan.

  5. Reduce the heat to low.  Add the meat to the pan.  Break it up as you add it.  Fold in the cooked veggies and stir constantly until the meat is completely broken apart.  Stir until meat is mostly cooked through.  This will allow you to get the smooth texture that you are looking for.

  6. Cook on medium low, stirring frequently, until most of the moisture has evaporated.  

  7. This is the part that takes some time.  Once most of the moisture is gone, you want to let the meat and veggies fry in the fat in the pot.  Your goal is is to allow everything to brown to the pan.  You are going to do this as many times as you have patience for.  Add some broth, scrape the brown bits up and let it reduce and brown to the bottom again.  Add more broth and repeat.  You can do this a cup at a time or a few ounces.  

  8. Do the same with the wine.

  9. Add the milk and reduce.  

  10. Add the tomatoes and herbs and and simmer until till thick.  

  11. Add salt and pepper to taste.