Valleybrink Road | Recipes | Bolognese | 4-6 Servings 1 tablespoon extra virgin olive oil 3 tablespoons organic unsalted butter, plus 1 tablespoon for tossing with the pasta 1/2 small yellow onion, chopped 2 carrots, peeled and chopped 2 stalks of celery, chopped 1 lb ground.

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Bolognese
Steps
1
2
3
Description

This is my favorite Bolognese. Although it's rich and comforting, it doesn't make you feel too heavy. The best part is it keeps getting better after a day or two...if you can keep it around that long.

Get Started
Step 1

Put the oil and butter in a pot and turn the heat to medium. Add the onions, carrots, and celery. Stir to coat and cook until the onions have become translucent and the vegetables have started to soften, around 5 minutes. 

Next Step
2
Step 2

Add ground beef, pinch of salt, and some cracked pepper. Stir well and cook until the beef has lost its pink color. Add milk and let simmer gently, stirring frequently, until all liquid has bubbled away. After the milk has evaporated, add a tiny grating of the nutmeg and stir. Add wine and let simmer gently, stirring frequently, until all the liquid has bubbled away.

Next Step
3
Step 3

Next, add the tomatoes and stir to coat. Reduce heat and cook, uncovered, for 2-3 hours, stirring from time to time. If the sauce starts drying out, add 1/2 cup of water. At the end, however, no water must be left. Taste and season with salt and pepper. When ready to eat, toss cooked drained pasta with a tbsp of butter and top with a generous scoop of bolognese. Finish with a little chopped parsley and parmigiano reggiano.

Done!
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Ingredients
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Shopping List
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 4-6 Servings

  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons organic unsalted butter, plus 1 tablespoon for tossing with the pasta
  • 1/2 small yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 lb ground beef, do not use a lean cut, the more marbled the meat the sweeter the ragu
  • 1 cup organic whole milk
  • 1 cup dry white or red wine 
  • whole nutmeg
  • 2 1/2 cups, canned imported Italian plum tomatoes with juices
  • 1 lbs pasta, I like to use rigatoni
  • sea salt
  • freshly cracked black pepper
  • freshly grated parmigiano-reggiano cheese
  • fresh italian parsley