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Bolognese
Feinauer Family Recipe

Bolognese

From the kitchen of Ben Feinauer
Prep45 min
Cook6 hr
Total6 hr 45 min
Yield8 servings

Ingredients

Scaled for 8 servings · Tap an ingredient to check it off

Directions

Prep 45 min · Cook 6 hr · Total 6 hr 45 min

  1. Step 1
    Brown ground beef in a saucepan, focus on getting a good crust for maximum flavor.
  2. Step 2
    In glazed dutch oven render pancetta or prosciutto down over a medium heat, after rendering add oil and butter, followed by the chopped onions, carrots and celery.
  3. Step 3
    Add tomato paste to the browned beef mixture in the separate saucepan, cooking at a low-medium heat.
  4. Step 4
    Add garlic and optional chili flakes to the sautéd carrots, onions and celery. Do not over cook the garlic.
  5. Step 5
    After letting the garlic cook for a minute, add the browned beef and tomato mixture to the pot. Use some of the chicken stock to deglaze the beef pan and set stock aside.
  6. Step 6
    Add milk to the pot allowing the milk to coat the ground beef mixture.
  7. Step 7
    Once the ground beef incorporates all the mix and rehydrates push the beef to the sides of the pot and pour in the white wine.
  8. Step 8
    Nearly cook off all the wine before adding the crushed tomatoes, passata, and chicken broth, mixing everything together. Include parmesan cheese rind to pot.
  9. Step 9
    Add lid to the pot and reduce heat to low, cooking for .
  10. Step 10
    Remove lid to pot and continue cooking sauce. Skim any oil from the pancetta and ground beef from the top of the sauce and add water if needed. Continue to cook on low for 2 more hours, checking sauce periodically adding water if needed.
  11. Step 11
    Serve with pasta of choice.

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Feinauer Family Recipe

Bolognese

From the kitchen of Ben Feinauer

Prep: 45 min·Cook: 6 hr·Yield: 8 servings

Ingredients

  • 2 tbsp Extra-Virgin Olive Oil
  • 2 tbsp Unsalted Butter
  • 1 onion Large Yellow Onion (finely chopped)
  • 2 carrots Carrot (finely chopped)
  • 2 stalks Celery (finely chopped)
  • 5 cloves Garlic (minced)
  • 8 oz Pancetta (optional. finely chopped, can use prosciutto instead.)
  • 2 lb Ground Beef (80/20 fat content)
  • 4 tbsp Tomato Paste
  • 1 cup Wine (white or red depending out your preference. I prefer white.)
  • 28 oz San Marzano Tomatoes (crushed canned tomaotes)
  • 1 ½ cups Passata
  • 2 ½ cups Chicken Stock
  • 1 piece Parmesan Rind (optional)
  • ½ tsp Chili Flakes (optional)
  • 1 dash Salt (to taste)
  • 1 dash Pepper (to taste)
  • 1 cup Whole Milk

Directions

  1. Brown ground beef in a saucepan, focus on getting a good crust for maximum flavor.
  2. In glazed dutch oven render pancetta or prosciutto down over a medium heat, after rendering add oil and butter, followed by the chopped onions, carrots and celery.
  3. Add tomato paste to the browned beef mixture in the separate saucepan, cooking at a low-medium heat.
  4. Add garlic and optional chili flakes to the sautéd carrots, onions and celery. Do not over cook the garlic.
  5. After letting the garlic cook for a minute, add the browned beef and tomato mixture to the pot. Use some of the chicken stock to deglaze the beef pan and set stock aside.
  6. Add milk to the pot allowing the milk to coat the ground beef mixture.
  7. Once the ground beef incorporates all the mix and rehydrates push the beef to the sides of the pot and pour in the white wine.
  8. Nearly cook off all the wine before adding the crushed tomatoes, passata, and chicken broth, mixing everything together. Include parmesan cheese rind to pot.
  9. Add lid to the pot and reduce heat to low, cooking for 2 hours.
  10. Remove lid to pot and continue cooking sauce. Skim any oil from the pancetta and ground beef from the top of the sauce and add water if needed. Continue to cook on low for 2 more hours, checking sauce periodically adding water if needed.
  11. Serve with pasta of choice.