Classic Bolognese

INGREDIENTS

½ Sweet Onion, Roughly Chopped

2 Carrots, Peeled, Roughly Chopped

1 Celery Rib, Roughly Chopped

4 Cloves Garlic

 1 LB Extra Lean Ground Beef (Can Sub Turkey)

2 Sliced Center Cut Thick Bacon, Small Dice

1/3 Cup Tomato Paste

1 Cup White Wine (I used Chardonnay)

1 ½ Cup Stock (**I used veggie, can use any chicken or beef)

1 Cup Whole Milk

Dried Oregano

Granulated Garlic

Red Pepper 

INSTRUCTIONS

Add onion, carrots, and celery rib to a food processor. Process until fine.

Heat pot with 2” sides over medium high heat. Once hot, add grapeseed oil then ground beef. Brown the beef, breaking it apart every so often. Once it’s cooked through, remove it from the pan and set aside.

Turn heat down to medium. Add a little bit of grapeseed oil then diced bacon. Stir around until browning occurs and surrounded in a thick layer of fat (about 5 minutes).

Add onion, carrot, celery to bacon mixture and cook down for 5 minutes or so, stirring occasionally. 

After 5 minutes, add the garlic and cooked beef to the pot. Stir around, making sure everything is well incorporated. 

Add 1 cup of dry white wine and cook down until nearly all the wine is absorbed (about 10-12 minutes).

Now add the tomato paste and stir frequently until tomato paste cooks down (about 4 min).

Add 1 ½ cup of Stock, 1 cup of whole milk, a generous amount of dried oregano, granulated garlic, and a pinch of red pepper. Turn heat down to medium low and allow flavors to meld and liquids to cook down for 30 minutes to 1 hour.