I so wish I could take full credit for this recipe but it really belongs to Giada De Laurentis. Who I have to say, is the master of Italian recipes. It’s because she has generations of recipes in her library. This Bolognese recipe is hers but I do change it up and at this point I don’t measure out much. There are some things I enjoy more of and less of so I have adjusted it. For now I’ll share 98% her recipes and the few changes that I have made to it.
2 tablespoons butter
2 tablespoons olive oil, plus more for serving
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 onion, finely chopped
10 ounces ground beef chuck
15 ounces ground lamb
1/4 cup tomato paste
2 teaspoon Calabrian chili paste
1/2 teaspoon red pepper flakes
1 clove garlic, chopped
2 cup Oat milk
1 cup dry red wine, such as Chianti
1 bay leaf
One 3-inch Parmesan rind
One 28-ounce can whole San Marzano tomatoes
- Cook butter and oil in cast iron skillet. The biggest you have.
- Add the carrots, celery, onions and 1/2 teaspoon salt. Cook until veggies are soft but not brown. They will simmer in the oil and butter. I’d say 6-8 min.
- Add meat. Cook until it’s not pink.
- Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes.
- Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
- Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 2 hours.
- Skim the oil from the surface.