Pasta Bolognese

Updated at: Thu, 17 Aug 2023 13:21:35 GMT

Step 1

Make the modified mirepoix. Using a food processor, blender, or cheese grater, finely grind/chop carrots, onion, garlic, & Bell pepper.

Step 2

Heat a dutch oven/sizeable pot to slightly over medium high heat. Glug in 3-4 tablespoons of olive oil. Add modified mirepoix to the pot and cook until most of the liquid is gone (should be about 6-8 minutes). During cooking, season with Salt & Pepper.

Step 3

Push mirepoix to side exposing bottom of the pan. Add ground beef. Sear some of the ground beef for color (aka flavor). Then mix all together & season with smoked paprika. Ensure meat is fully browned and a lot of the fat is evaporated (75% should do the trick).

Step 4

Push meat mixture to the side to expose bottom of pan again. Add tomato paste. Cook 1-2 minutes. Then incorporate with the meat mixture.

Step 5

Pour in white wine & reduce by 50%. Once reduced, lower temperature to a slow simmer and add crushed tomatoes & beef broth. Stir to incorporate. Once done, add balsamic vinegar, Worcestershire, & all herbs. Let cook for about 1 hour. The moisture needs to be mostly gone (we will add more in the next step!)

Step 6

Pour in milk & let simmer another 30 minutes or so. You can call it done once the consistency is what you are looking for. Touch up salt & pepper to taste.

Step 7

Cook pasta during the end of step 6. Once pasta is done, you can mix it into the meat mixture and serve.

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