How To Make The Best Bolognese Of Your Life

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

red wine

💰Cheaper: beef broth

Beef broth adds depth without the alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a more affordable cheese.

Finely dice 1 medium onion, 2 celery ribs, and 1 medium carrot. Alternatively, use a food processor to chop them finely.

Add 3 anchovies to the mixture for umami flavor, optional.

Pour in 1 cup of dry red wine and 1 cup of low sodium beef stock.

Add 1/2 cup of milk to tenderize the meat while simmering.

Use 5 oz of pancetta as the starting fat; if unavailable, substitute with olive oil.

In a heavy oven-safe pot (like a Dutch oven), cook the pancetta on medium heat until it renders fat, then add the ground meats (3/4 lb ground chuck and 3/4 lb ground pork).

Cook the meat until it is no longer pink, breaking it up with a meat masher or wooden spoon.

Hand crush the 2 cans of plum tomatoes or use an immersion blender to blend them, then set aside.

Once the meat is cooked, remove it from the pot temporarily to make space for the vegetables.

In the same pot, add the diced onion, celery, and carrot with a pinch of salt and a drizzle of olive oil. Cook on low heat (3-4 out of 10) until softened, about 5-7 minutes.

Add the anchovies to the vegetables and mash them to help them melt into the mixture.

Return the cooked meat to the pot and add the hand-crushed tomatoes and 2 bay leaves.

Stir everything together and bring to a simmer.

Cover the pot and transfer it to a preheated oven at 300°F (150°C) for the majority of the cooking time, allowing the flavors to meld.

After several hours, check for seasoning and adjust as necessary before serving with your choice of pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens