My husband forced a bolognese recipe and I’ve not gone back. I’ve reworked the recipe and made small changes on this for months and I finally found what we like best. This recipe is likely to change in the future.
Ingredients:
- 1 lb ground lamb
- 1 lb ground pork
- 1/2 lb of bacon
- 1 1oz package dried porcini mushrooms
- 1 1oz package of morel mushrooms
- 1 medium onion (chopped finely)
- 1 large carrot (or two smaller ones-chopped finely)
- 1 celery stalk (chopped finely)
- 4 tsp garlic (I use around 8 cloves of garlic)
- 4 tbsp butter (regular or plant based)
- 2 8 oz beef consomme
- 2 cups cabernet sauvignon
- 1 28oz can of crushed tomatoes
- 1 tbsp black pepper
- 1/2 tsp nutmeg
- 2 tsp sage
- 1 tsp thyme
- 1 lb angel hair pasta
- 1 cup of heavy cream (if you’re dairy sensitive, substitute one cup of evaporated almond milk and 4 tbsp of plant based butter….or almond milk heavy cream, it’s harder to find)
Directions:
Use a medium stockpot or dutch oven.
Chop up the bacon and put it in the pot, and render down. I start with high heat and finish off with a medium heat once the bacon has produced enough grease.
Combine in the garlic, onion, and celery and cook for around 8 minutes or so, mostly until the onions are translucent. It seems to be the key in deciding when veggies are cooked enough.
Add meats. Cook until the red color is gone.
Add red wine and consomme and reduce until reduced around 3/4 of the way down, leaving only 1/4 left.
Turn the heat down to low and add all spices. Do this for around 15-30 minutes.
Add tomatoes and mushrooms and bring to a boil.
Once boiling, reduce to a simmer and partly cover for 4 hours. You can eat it after around 3 hours, but the meats won’t be fully rendered down as much as they should be.
Add milk during the last 15 minutes of cooking.
Add in cooked pasta or cover pasta with sauce. Personally, I like to take a separate bowl and mix some pasta and sauce together before plating and sprinkle with Parmigiano-Reggiano. Don’t use that cheap stuff you buy in a shaker bottle. DO NOT RUIN THIS DISH WITH THAT CHEAP PARM. Do.NOT.Do.It.
