🌚 BA Best Bolognese 🐐
YIELD: 4 servings
SOURCE: Bon Appetit
INGREDIENT QUANTITY PROCEDURE
medium onion
1
  1. 1 Roughly chop then pulse in food processor until finely chopped
  2. 2 Transfer to a bowl
celery stalk
1
small carrot
1
ground beef chuck
1 lb
  1. 3 Heat oil in a dutch oven over medium heat and add beef.
  2. 4 Season with salt
  3. 5 Cook until beef is browned but not crisp. Beef may not be cooked through
  4. 6 Transfer beef to a bowl and set aside
olive oil
pancetta, chopped
3 oz
  1. 7 Cook in the dutch oven until crisp
  2. 8 Add onion mixture and cook until veggies are soft and start sticking to the pot
  3. 9 Return beef to pot
dry white wine
1 cup
  1. 10 Add to pot
  2. 11 Reduce heat to low
  3. 12 Use a potato masher to break up the clumps of beef
  4. 13 Cook until wine is evaporated and the surface of the pot is almost dry, about 15 min
tomato paste
1 3 cup
  1. 14 Add and cook until tomato paste is slightly darkened
bay leaf
1
pinch nutmeg, fresh ground
tomato can (drained)
24 oz
  1. 15 Add to pot
  2. 16 Add salt if needed
  3. 17 Reduce heat to lowest setting and cook until flavors meld, 2-3 hours. The longer the better
SCALING: