Bolognese Sauce

Bolognese

There is no better way to spend a blustery, wintery day than by playing in the kitchen, making a slow-cooked meal, and letting it's aromas and warmth fill the house. It requires only a little bit of work at the start to prep the ingredients, and the payoff is amazing! Soups, stews, and sauce are perfect recipes to make on those long, cold days. When it comes to sauce, I’m generally a fan of meatless marinara. However, in the depths of winter, with the frigid temperatures we’ve been having, I’ve been feeling the need for something more substantial to keep us warm. This bolognese did just that. It also made more than enough to enjoy for 4 meals! Since I unfortunately don’t see an end to winter any time soon, I take comfort in knowing that I have plenty bolognese in the freezer to warm me up whenever I need it! 

Olive Oil
4 ounces Pancetta, diced
1 pound Ground Sirloin
1 pound Ground Italian Sausage
2 Onions, chopped
2 Carrots, peeled and diced small
1 Green Pepper, chopped
8 Garlic Cloves, minced
Salt and Pepper, to taste
1 can (6oz) Tomato Paste 
1 cup Red Wine
1 cup Beef Stock
2 cans (28oz each) Crushed Tomatoes
2 cans (14.5oz each) Diced Tomatoes
2 Bay Leaves
1 tablespoon Dried Oregano
1/2 teaspoon Crushed Red Pepper Flake
Parmesan Cheese Rind

In a large, heavy-bottomed pot over medium-high heat, cook the pancetta in olive oil until slightly crisp. Add the sirloin and sausage, breaking up the meat with a wooden spoon, and cook until browned. You may want to drain some of the fat before going any further. Add the onions, carrots, bell pepper, and garlic, stirring frequently, and cook until the vegetables have softened. Season with salt and pepper, to taste. Stir in the tomato paste until it is fully incorporated, then add the wine. Using a wooden spoon, scrape up any browned bits from the bottom of the pot, and cook until the wine has reduced. Add the beef stock, crushed tomatoes, diced tomatoes, bay leaves, oregano, red pepper flakes, and parmesan rind, stirring to combine. Bring the sauce to a boil, then reduce the heat to medium-low. Cover and let the sauce simmer for 3-5 hours to thicken. Discard the bay leaves and cheese rind (if it didn’t already melt) before serving. Season with additional salt, pepper, oregano, or red pepper flakes, as needed. Serve over pasta. If freezing, let sauce cool completely before placing it into a freezer-safe container.

SOURCE: Cassie Craves