If you’re drawn to the sensation of a delicious pot of sauce simmering on your stovetop all day that makes your home smell delicious and your friends envious of your dinner, the All Day Bolognese is a great place to get started. It doesn’t have any complicated ingredients, and it’s tough to mess up! This recipe makes a lot, so prepare to freeze it, eat it all week, or feed your loved ones a pasta feast.
WHAT YOU’LL NEED FOR THE SAUCE
1lb ground beef
1lb ground pork
6oz Tomato Paste
2 cups Onions – finely chopped
2 cups Carrots – finely chopped
1 cup Celery – finely chopped
3 TBSP Butter
2TBSP olive oil
Salt
2 cups beef broth
¼ cup sherry – cooking sherry is great, nothing fancy needed
½ cup red wine – doesn’t have to be nice, a cab sav or heavier bodied red
WHAT YOU’LL NEED FOR SERVING
PASTA! We made and recommend fresh tagliatelle, but there truly is no wrong answer
Sour Cream – a fat dollop per serving
Basil – 3-4 fresh leaves per serving
Parmesan cheese – a matter of preference, but ours is a lot
INSTRUCTIONS
Start this sauce early in the day if you can. We give it a minimum of 6 hours of simmer time, and more if we can. It sounds laborious, but it’s not!
You can use a food processor for the carrots, onions and celery if you’re not confident with a knife, but we recommend doing it by hand if you can to make sure your cuts are all the same size. Food cooks evenly when it is cut evenly! The knife cuts aren’t just for aesthetics.
Get a big pot on the stove over medium to medium-high heat. Add ground beef and ground pork and season with salt. Start doing this process with your hands so you can feel it. Food needs more salt than you think! Don’t be shy. If you are just learning, 2 pounds of ground beef should have a big fat pinch sprinkled evenly over it. Roughly a heaping teaspoon or more.
Remove beef & pork once it’s cooked through and drain the juices. Put your pot back on the stove and add butter and olive oil. Once butter is melted, add carrots, onions and celery and sweat them (let them cook while stirring occasionally until the onions are translucent. You should have that patented “what smells good???” smell happening that occurs when onions
are cooking).
Add tomato paste and cooked beef to your veggies and stir to combine. Add beef broth, sherry and wine and let the sauce come up to a low boil. Once it’s bubbling hard, turn the heat down to a simmer and cover the pot.
Let the sauce simmer all day! Keep a spatula or spoon nearby and periodically take the lid off to check that the simmer is low and you’re not
scorching the bottom. Everything should be melding and combining as the hours tick by.
TIME TO EAT
Boil very salty water. Cook your preferred pasta until it is just underdone. Before straining, set aside about 1 cup of the pasta water. Strain pasta. Grab a large pan and put on medium-high heat. Add your pasta and preferred amount of bolognese sauce. SLOWLY add pasta water, starting in quarters, and stir constantly to introduce pasta water to sauce. You do not need to add all of the pasta water. Keep in mind, this is about your preference and how much pasta you are cooking. When everything has melded together, plate your pasta. Throw a dollop of sour cream, as much Parm as you'd like and top with basil.
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