Wintery Beef Bolognese
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 Tbsp roasted garlic infused grapeseed oil (or olive oil)
  • 1 medium yellow onion, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, chopped
  • 1 lb ground beef
  • 1 lb ground pork
  • 1-2 Tbsp steak rub
  • 1 cup white wine
  • 2 cups all natural, low-sodium chicken stock
  • 1 6-oz can tomato paste
  • Parmesan or Peccorino Romano to taste as topping
  • 1 lb fettucini or other flat-noodle pasta, cooked al dente
Instructions
  1. In a large pan, heat the grapeseed oil over medium-high heat.
  2. Add the onion and celery and saute until the onion pieces are translucent, maybe 6 minutes or so.
  3. Add the garlic, being careful not to brown it or it will get bitter, so maybe 3 minutes or so.
  4. Add the ground beef and pork, breaking it apart with a wooden spoon.
  5. Add the seasoning and brown evenly.
  6. Cover and drain the fat from the pan.
  7. Return to heat and add the white wine, cooking until the liquid is evaporated.
  8. Add the chicken stock and tomato paste, cooking until it simmers.
  9. Remove from the stove and dump the sauce into a crock pot and cook on low for 5-8 hours.
  10. Serve over a flat noodle, like fettucini, topped with some grated Parmesan or Peccorino Romano. (I topped mine with some freshly grated Raspberry Bellavitano and it was delicious!)
Recipe by Poet in the Pantry at http://poetinthepantry.com/2011/02/10/the-beef-bolognese-that-almost-wasnt/