We've long been a fan of bolognese (pronounced bowl-on-YAzay). It's rich and thick and hearty and swoon-worthy. Only recently have we tried making it though, and even with having to chop the carrots, celery and onion very finely (that's one of the keys to bolognese), it's only one carrot, one celery stalk and one onion and it's really not that bad.
The hardest thing about this recipe is allowing enough time for it to simmer down. Start mid afternoon if you're cooking this for dinner. It'll make your house smell amazing and by 6 you'll have a large portion of fantastic pasta sauce.
We adapted this recipe from Martha Stewart's Everyday Food. And, hoo-boy, are we glad we did.
Rating: 3/4 assed (some chopping)
Here's what you need and how you do it
3 slices bacon, finely chopped (we used pre-cooked)
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1-2 pounds ground pork (we used just one pound and it worked fine)
1/4 cup tomato paste
1 cup dry white wine
1-1/4 cups whole milk (we used Silk Soy Creamer, non-flavored)
1 28-ounce can tomato sauce or crushed tomatoes
1 cup low-sodium chicken broth
3 bay leaves
1 Tablespoon dry thyme
1 Tablespoon dry oregano
Salt and pepper, to taste
1 pound cooked penne
Grated parmesan
In large Dutch oven or heavy pot, cook bacon until fat is released. Add onion, carrot and celery; cook until soft. Add pork and cook, breaking up meat with a spoon, until browned. Add tomato paste and stir until pork is coated.
Add wine and milk; cook until reduced by half. Add tomato sauce, bay leaf, thyme, salt and pepper. Simmer, stirring occasionally, about 45 minutes.
Serve sauce over pasta, topped with parmesan.
For a printable version of this recipe, click here.
Wow. Thinking I need to make this later in the week. Looks VERY tasty.
Posted by: Emily | August 31, 2009 at 06:41 PM
If you're truly half assed, you can toss your veggies in the food processor. No chopping required.
Posted by: meleyna | August 31, 2009 at 07:00 PM
Looks very good, Ill have to try the pork next time.
Posted by: Angelia McGowan | August 31, 2009 at 08:42 PM
I second the food processor suggestion. It's the only way bolognese gets made in my house.
Posted by: Nancy | September 01, 2009 at 04:12 AM
Ooooh I can't get to the grocery store fast enough.
Posted by: PC | September 01, 2009 at 07:06 AM
YUM, that looks incredible! I'm totally trying this sometime soon. Um. and my stomach just rumbled as i typed this, no joke.
yay!
sunny
www.sunnysideuprecipes.com
Posted by: Sunny P | September 01, 2009 at 08:49 PM
I'm with you Sunny. Sounds awesome. Bacon = heavenly. I'll have to try this with fall coming, sounds like a great cozy weekend meal.
Posted by: Alecia | September 03, 2009 at 04:32 PM
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Posted by: Alisa@Foodista | September 06, 2009 at 01:28 PM
here is the link to the widget page :) http://www.foodista.com/recipe/3DFKZCBN/italian-bolognese-sauce/widgets
Posted by: Alisa@Foodista | September 06, 2009 at 01:29 PM
I made this, and it was awesome! Thanks for posting!
Posted by: Emily | September 08, 2009 at 08:00 PM
I made this last night for friends. They took home leftovers and asked for the recipe.
It was delicious!
Posted by: NJF | September 20, 2009 at 01:53 PM
i'm so hungry right now. i'm googling recipes! - as you do. i am making this at lunch time, without a doubt!
Posted by: claire | December 21, 2009 at 08:14 PM
When does the stock go in? I must have just left it out last time. It's freaking delicious. I had it on toast for breakfast as well. Great recipe thanks.
Posted by: Emma | July 11, 2012 at 12:13 AM
Oh my goodness. So sorry we left that out. Add it when you add the wine and milk.
Posted by: Half Assed Kitchen | July 31, 2012 at 08:51 PM