Colin’s Bolognese

Found myself a fiancé that will stand at the stove for 8 hours to make award-winning bolognese!

Colin has been perfecting his bolognese over the years (there was one snow storm bolognese incident a few years ago that almost broke us up) and I am thrilled to report that this iteration wins the gold medal 🥇!

Ingredients:
➕ ground beef
➕ ground pork (or lamb or veal)
➕ diced carrots, celery, onion (mirepoix)
➕ tomato paste
➕ chicken stock
➕ white wine
➕ fresh rosemary and thyme
➕ parmesan
➕ olive oil
➕ 8-10 hours of undivided attention

Instructions:
➕ Heat olive oil in Dutch oven or large pot, add ground meat, breaking into pieces (not too small) — cook until meat is mostly browned.
➕ Remove meat and place aside in a bowl.
➕ Sauté mirepoix until soft.
➕ Return meat to dutch oven, add wine and simmer.
➕ Add tomato paste, and mix to combine (meat should be in small crumbles by now).
➕ Add 1/2 stock and herbs (bay leaves too) and cook on very very low heat for 3 hours, stirring often.
➕ Continue to add more broth, and allow final product to simmer and thicken before serving.
➕ Option to add a little pasta water.
➕ Serve over some beautiful pasta or … spaghetti squash and too with lots of fresh parmesan and basil!