Big batch bolognese
Yield: 2 ½ quarts
Serve 1 pound of pasta (fresh tagliatelle or pappardelle) with 3-4 cups of bolognese. Freeze any remaining bolognese to serve at a later date. Feel free to swap ground lamb or pork with more beef.
4 tbsp butter, divided
2 tbsp olive oil
1 pound ground beef
1 pound ground lamb
1 pound ground pork
2 cups carrots, finely chopped
2 cups celery, finely chopped
2 cups yellow onion, finely chopped
4 cloves garlic, finely chopped
7 oz tomato paste
8 oz tomato passata or puree (Pomi or Mutti are brands I like)
½ cup white wine
6 cups chicken or beef broth
1 Bay leaf
¼ cup heavy cream
In a large heavy bottomed pot or dutch oven, heat 2 tablespoons of butter and the olive oil over high heat. Add the onions and cook until translucent, about two minutes. Add the carrots, celery and garlic and sauté for 3-5 minutes more, until softened.
Lower the heat to medium and add the ground meat to the pot with 3 tsp salt and a few grinds of black pepper. Crumble the ground meat with a wooden spoon, stirring frequently, until it just loses its raw, red color and becomes grayish. This step will yield a very tender bolognese. Avoid browning the meat on high heat.
Add the tomato paste. Stir well to coat the meat and vegetables. Cook for about two minutes.
Deglaze with the white wine and stir well. Cook off the alcohol for about 2 minutes.
Add the broth, tomato puree or passata and bay leaf. Let the bolognese gently simmer, uncovered, for 5-6 hours on low heat.
Finish the sauce with heavy cream and the remaining 2 tablespoons of butter.