Bolognese
dairy free
My mom's classic Bolognese sauce I grew up eating when I was a kid. So hearty, comforting, and the quintessential Italian mother's recipe!
My mother is 100% Italian, so Bolognese was a classic dish growing up in my house. It’s such a great recipe to have on hand because it’s pretty simple to make, its loaded with both vegetables and protein, and you can use any type of pasta you want for it. It will always taste amazing!
In this recipe, my mom uses finely chopped carrots and onions. She also uses a mixture of ground beef and ground pork. This gives it so much added flavor when you mix the two meats. It uses beef broth and dry red wine too, both giving it tons of flavor. I also love to use a parmesan rind if I have them on hand. It’s such a good tip to keep your leftover rinds when you finish a parmesan block. Adding them to your pasta sauces or soups just give it a cheesiness and nuttiness that is absolute perfection.
Here are the Ingredients for this Bolognese:
Vegetables - Onions, Carrots, Garlic
Herbs - Rosemary, Parsley
Protein - Ground Beef, Ground Pork
Seasonings - Salt, Black Pepper
Dairy - Butter
Pantry - Olive Oil, Tomato Paste, Dry Red Wine, Pappardelle
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Bolognese
Ingredients
- 1 tbsp butter
- 1 tbsp + 2 tbsp olive oil
- 1 lb ground beef, lean
- 1 lb ground pork
- 1 medium onion, diced fine
- 2 medium carrots, chopped fine
- 2 garlic cloves, minced
- 1 tbsp rosemary, chopped fine
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 oz tomato paste
- 1/2 cup dry red wine
- 1 cup crushed tomatoes
- 1 cup beef broth
- parmesan rinds (optional)
- parsley for serving
- pappardelle or pasta of choice
Instructions
- In the Dutch oven, Melt the butter and heat 1 tbsp olive oil. Brown the ground beef and pork and then remove from pan and set aside.
- Add 2 tbsp olive oil and add the onions and carrots, garlic and rosemary for a few minutes until softened. Season with salt and pepper.
- Add the ground meat back in and the tomato paste. Mix and cook until paste has darkened. .
- Add the red wine and cook another couple minutes until the wine is cooked down and evaporated.
- Stir in the crushed tomatoes and Pacific Foods Organic Beef Broth. Add in parmesan rinds if you are using them at this point.
- On low heat, simmer for 45 minutes until sauce has thickened back up.
- Remove the rinds and top with the fresh parsley. Serve over your cooked pasta and top with parmesan. Enjoy!
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