I made this entire pot of bolognese for myself. Me, myself, and I [and maybe a little bit to Roma] could be found often eating it off plates, bowls, at the kitchen counter, straight out of the pan, in sweats on the couch, or at a normal place setting. All I was missing was candlelight. It’s safe to say this stuff is delicious. Felicia turned me on to this whole “frying leftovers in butter” thing. How did I not know about this? How? I feel like I’ve really missed out on a lot of pasta leftovers.
There should be candles of the scent this makes as it’s slow cooking in your kitchen. This is not like sauce out of a jar, no sir. It’s anything but. The rough and rustic nature of it makes it easy. Chop, brown, simmer. Delicious. I almost bought bread to go with it because who doesn’t like dipping bread in bolognese, but it seemed excessive since I was pretty much guaranteed to be eating a pound of pasta by myself. No shame.
Tasting the sauce as you go is essential to getting a sauce that you’ll happily shovel into your face. Tomatoes can be fickle. Sometimes they’re sweet. Sometimes they’re acidic. Throw in a whole bunch of cabernet and it’ll release its own sweetness. I found I wanted absolutely zero sugar in this. The tomatoes were plenty sweet on their own. I think about this bolognese fondly and on most weekends. It’s easy to throw together and let it simmer away. Cue the growling stomach.
- 2 tablespoons olive oil
- 1/2lb ground beef [I went with 5% fat since the pork is pretty fatty at my store]
- 1/2lb ground pork
- 1 yellow onion, roughly chopped
- 4 cloves of garlic, roughly chopped
- 2 carrots, roughly chopped
- 2 ribs of celery, roughly chopped
- 28oz can of chopped tomatoes
- 15oz can of tomato sauce
- 1/2 cup water
- 2 cups Cabernet or other red wine [sub beef stock if you don’t have/want wine]
- 6 sprigs of oregano, leaves removed
- sugar, to taste
- salt and pepper, to taste
- 1lb dried pasta
In a large pot, heat the olive oil on high heat. Add the beef and pork and a heavy pinch of salt and pepper. Break it up and brown it.
While it browns, add the onion, garlic, celery, and carrots to a food processor and pulse them until they’re finely chopped and the same size. Add the wine to the pan with the meat once it’s cooked through to scrape up the tasty bits that have surely formed. Add the vegetable mixture and cook for another 5-6 minutes.
Add the tomatoes, tomato sauce, sugar, and oregano. Simmer everything together. Taste for salt and pepper before covering. Simmer for about four hours. The longer the better. Stir it once every hour or so.
Once you’re content with the sauce, make the pasta according to package directions. Drain it and reserve about a cup of the pasta water in case the sauce thickens too much [mine didn’t]. Add the pasta to the sauce and stir. Taste for more salt and pepper.