Okay maybe saying this is the best is a pretty big claim, but it’s really really good. It came from a little Italian lady, so you know it’s good. I previously talked about the cooking class we took during our time in Florence, and today we’re revisiting that wonderful point in time.
When prepared correctly, this simple ingredient list comes together to create a complex and flavorful dish. I made some edits to the original printed recipe we received to incorporate the little pearls of wisdom she told us as we cooked away last September. If you’ve got the time, let it simmer for hours, just adding stock as needed to keep the mixture from drying out.
This time around I served the sauce over spiralized butternut squash noodles to balance out the dish health-wise, but if you’re prepared to go all out, I highly suggest making your own fresh tagliatelle (I have this pasta maker). Hop on back to my ravioli post to see the step-by-step process for making homemade pasta dough. Together they’re worthy of serving at any dinner party you could imagine.
Classic Italian Bolognese
- 3 tablespoons olive oil
- 2 onions, finely chopped
- 2 large carrots, finely chopped
- 2 stalks of celery, finely chopped
- 1 tablespoon chopped rosemary
- 8 ounces ground beef
- 8 ounces ground pork
- 2 cups dry red wine
- 18 ounces strained tomatoes
- 2 bay leaves
- Salt and pepper, to taste
- Beef broth, as needed
Heat the oil in a large heavy pot over medium heat. Once the oil is glistening, add the onions, carrots, celery and rosemary. Cook, stirring frequently, until almost tender but do not brown.
Add the beef and pork and continue stirring occasionally until the meat is just cooked through. Pour in the red wine and simmer until nearly all of the liquid has evaporated.
Add the remaining ingredients to the pot, using just enough beef broth to cover the mixture. Simmer over low heat for at least one hour. The longer the sauce cooks the more flavorful it will be, so feel free to simmer all day long! Continue to check the sauce and add additional beef broth as the liquid evaporates.
Refine Cooking Tips
- Do not use meat that is too lean or the sauce will be dry.
- Dice the vegetables as finely as possible. They should contribute to the flavor of the dish, without being distracting in the consistency.
- Fish out the bay leaves and discard, prior to serving.