Bolognese Sauce
Ingredients
- 2 Tbsp avocado oil, or any neutral cooking oil
- ¼ cup unsalted butter
- ½ cup onion, chopped
- 6 garlic cloves, chopped
- 2 cups carrots, chopped
- 1 cup celery, chopped
- ½ tsp red chili flakes
- 4 oz ground beef
- 4 oz ground pork
- ½ tsp sugar
- 1 Tbsp kosher salt, plus ½ tsp
- 2 tsp black pepper
- 2 Tbsp tomato paste
- 1 cup whole milk
- 1 pinch ground nutmeg, I like to freshly grate from a whole nutmeg
- 3 Tbsp dried oregano
- 2 Tbsp dried basil
- 1 cup red wine
- 1 cup pasta water
- 2 28 oz cans peeled whole tomatoes, chop tomatoes and include juice
- 4 bay leaves
- parmesan rind
- ½ cup parmesan cheese, grated
- 1 lb pasta
Instructions
- Preheat oven to 375 degrees.
- Cook pasta to al dente as per the instructions on the box. IMPORTANT: reserve 1 cup pasta water and set aside.
- In a oven proof pot, on medium high heat, add cooking oil and butter. Add onions, garlic, carrot and celery along with red chili flakes and saute for 5 minutes, stirring occasionally.
- Add ground beef and pork to the pot.
- Then add sugar, salt, pepper and tomato paste to the meat. Mix it all in and cook until the meat is no longer pink.
- Add milk.
- Then add nutmeg, oregano and basil. Mix well.
- Add the wine, pasta water, tomatoes with its juice and bay leaves.
- Turn heat up to bring it to a boil.
- Cover pot with lid.
- Place oven proof pot in oven and let it bake for 3 hours.
- After 3 hours, remove bay leaves and add parmesan cheese. Mix well.
- Bring pot back to burner and put on medium heat.
- Add cooked pasta, toss for a couple of minutes and serve!
Nutrition
Serving: 1portion | Calories: 603kcal | Carbohydrates: 68g | Protein: 21g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1368mg | Potassium: 620mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2972IU | Vitamin C: 5mg | Calcium: 212mg | Iron: 3mg
Equipment
- 3.5 Quarter pot