Have you had this lovely Italian dish before? Does it sound intimidating? Don’t worry, it isn’t. At all. I’ll show you how I make mine. It is a slight variation from others , but still pretty close to the classic. Plus it’s a simpler version.
Start with good quality ground beef and pork. I have been fortunate enough to find local sources for mine. If you haven’t found a good local source yet, I recommend it. It takes a little time and digging sometimes, but it’s worth it to know where your meat comes from.
Okay, let’s get to the cooking process. Start with a good heavy bottom pan. I used my enameled cast iron, it’s one of my favorite pans. Heat the pan over medium heat. Once it’s heated, add in your oil.
To the oil, add you celery, onions and carrots.
Saute at least 7-10 minutes until veggies have softened. Add in your garlic.
Next is your meat. I used ground beef and ground pork.Continue to cook and stir pretty frequently until meat is cooked.
Add in crushed tomatoes and cook over medium low.
Chop your fresh herbs, if you have them. If you, use dry.
Add to the sauce and continue to cook until sauce has reduced and is thickened.
You can add in some heavy cream or evaporated milk just before serving. This makes the already flavorful dish even more creamy and delicious.
Serve over pasta. I like to top mine with fresh parm and more fresh herbs.
Then, sit back and enjoy. You deserve it. You just made bolognese!!
- 2 tablespoons olive oil
- 1 cup chopped onions
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 3 tablespoons minced garlic
- 1 pound ground beef
- 1 pound ground pork
- 1 32 ounce crushed tomatoes
- 1 tablespoon fresh basil, chopped if you don't have fresh, use dried
- 1 tablespoon fresh oregano or dried
- 1 teaspoon thyme again, fresh or dried
- 1 tablespoon salt this is a variable. Depends on your preference for salt, or not
- 2 teaspoons black pepper
- 1 cup heavy cream or milk I used milk, just to save on some calories.
- Start by prepping your veggies, get everything chopped and ready to go. Heat heavy bottom pan. I used my enameled cast iron, I just love that pan. Add in your olive oil. When it is hot, add in your chopped veggies. Cook them for 7-10 minutes until softened. Add in the minced garlic and ground meats. Continue cooking over medium heat, until no pink remains in the meat. Next is the crushed tomatoes and fresh herbs. Add them in and reduce heat to low. Cook for at least 30-60 minutes until sauce has reduced and thickened. Test and see what adjustments need to be made to seasoning. Last step is adding in the milk or heavy cream. Heavy cream produces the most creamy sauce, obviously, but the milk it great as well. Cook another 3-5 minutes and mix well. Serve the sauce over pasta of choice. Top with parm and more fresh herbs. Now, sit back and enjoy. You deserve it!