Author Notes
Bolognese sauce was one of the first recipes I ever really started to cook, and after many years of cooking it I've finally gotten to a recipe that I really enjoy. Requires a dutch oven. —David White
Ingredients
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1
large container of mirepoix (or 3/4-1 cup each of diced celery, carrots, and onions)
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2
cloves chopped garlic
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2 tablespoons
butter
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8 ounces
pancetta or bacon, diced
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2.5 pounds
meatloaf blend meat (beef, pork, and veal)
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1 1/2 cups
dry red wine
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1
28 oz can crushed tomatoes, plus 1 cup water to rinse the can
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2 cups
half and half
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2 teaspoons
salt
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1 teaspoon
pepper
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1 tablespoon
unsweetened cocoa powder
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1 cup
grated parmesan cheese
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3 tablespoons
fish sauce
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1 pound
dried rigatoni
Directions
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Heat a large dutch oven over medium heat. Add butter and bacon fat and cook until fat is rendered, 8-10 minutes. Add mirepoix and cook until soft, another 8 minutes. Add garlic and stir until fragrant, 1-2 minutes more.
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Increase heat to medium high and add ground meat mix and cook until all browned, 10 minutes. Keep heat on high and reduce until most liquid is evaporated, 6-8 minutes. Add red wine and reduce liquid, 8 minutes more.
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Add crushed tomatoes and water, 1 cup of half and half, salt, pepper, and cocoa powder. Bring to a boil, then reduce heat to low and simmer, uncovered, for 3-4 hours.
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Once a layer of fat has covered the top, turn off heat and skim the fat. This can either be done right away or you can leave in the fridge for a few hours until the fat has solidified. Once fat is skimmed, bring sauce back to a boil and add last cup of half and half, parmesan cheese, and fish sauce. Stir quickly until mixed and emulsified, then reduce for 10-15 minutes more on medium heat.
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While sauce is reducing, bring a stockpot of salted water to a boil. Add rigatoni and cook until al dente, 8-10 minutes. Reserve 1/2 cup of the pasta water and strain pasta. Add pasta and reserved water to sauce and combine, then cook 2 minutes more. Can be served immediately or stored in fridge for up to a week.
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