Bolognese
Yield: 4-6 servings
Total Time: 1h 45m
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Ingredients
- 475g (85% lean 15% fat) ground beef
- sunflower oil
- 68g yellow onion, diced
- 23g garlic, chopped
- 411g petite diced tomatoes (with juice)
- 2 tbsp unsalted butter
- 500mL water
- 250mL heavy cream
- 250mL Cabernet Sauvignon
- 3 tbsp tomato paste
- 305g crushed tomatoes
- 1 tbsp Better Than Bouillon Roasted Chicken Base
- ½ tsp kosher sea salt
- ¼ tsp ground pepper
- 1 tbsp dried parsley flakes
- 1 tbsp Italian seasoning
- 2 tsp Hungarian paprika
- ⅛ tsp ground nutmeg
- 1 tbsp Worcestershire sauce
- 1 tbsp honey
- 4-5 fresh basil leaves, hand ripped
- 3 tbsp sour cream
- 1 tbsp apple cider vinegar
- Shredded parmesan cheese, to taste
- (Optional) For a spicier bolognese, add 1 tbsp sriracha and ⅛ tsp crushed red pepper
Prepare the Bolognese
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Step 1: Gather all of the ingredients.
Step 2: Peel, dice, and measure the onion. Set aside.
Step 3: Peel, chop, and measure the garlic. Set aside.
Step 4: Measure the crushed tomatoes. Set aside.
Step 5: In a 8Qt. stock pot, drizzle sunflower oil and set over medium-high heat for 4 mins.
Add beef, season with kosher salt and ground pepper. Break up meat while stirring frequently for 5 mins. Pour off excess grease.
Step 6: Add onion and garlic, cook until softened, about 4 mins, stirring occasionally.
Step 7: Add the wine.
Step 8: Cook while breaking up the meat and stirring occasionally, until the wine has evaporated. About 10 mins. Take off heat.
Step 9: Add Italian seasoning, dried parsley, paprika, nutmeg, tomato paste, butter, and (optional) crushed red pepper to pot.
Step 10: Put back on heat and cook additional 2 mins, stirring occasionally. Take off heat.
Step 11: Add diced tomatoes (with liquid), Worcestershire, honey (microwave 10 secs with lid open for an easier pour), crushed tomatoes, water, Better Than Bouillon Roasted Chicken Base, heavy cream, and (optional) sriracha to the 8Qt. stock pot.
Step 12: Stir well to combine and return to heat until simmering.
Step 13: Reduce heat to low and simmer uncovered for 2½ to 3 hrs (depending on desired consistency), stirring occasionally.
Step 14: During the last 30 mins I like to skim any excess grease from the top that might be accumulating.
Step 15: Take off heat, add apple cider vinegar and stir to combine. Then add sour cream and stir to combine. Serve over pasta of choice.
Tip: Toss 1 serving pasta with ½ tbsp butter. Adjust based on pasta servings.