Bolognese

Serves: 2.4

main italian beef tomato

Ingredients

  • 15 g unflavored powdered gelatin
  • 500 ml homemade or store-bought low-sodium broth
  • 50 g butter
  • 375 g carrots
  • 240 g celery ribs
  • 400 g onions
  • 1800 g ground meat (beef) or a mix of beef, pork, veal
  • 60 ml tomato paste
  • 350 ml dry white or red wine
  • 2 bay leaves
  • Kosher salt
  • freshly grated nutmeg
  • 0.5 tsp Asian fish sauce
  • 120 ml heavy cream

Instructions

  1. In a wide container, sprinkle gelatin on top of stock and set aside.
  2. In a large Dutch oven, melt butter over medium-high heat. Cook carrots, celery, and onion until translucent. Add half of the ground meat and cook until browned. Add the rest of the meat and cook until all meat is cooked through.
  3. Add tomato paste and cook for 2 minutes. Stir in wine, bring to a boil, then simmer until the raw alcohol smell has cooked off. Add bay leaves.
  4. Add reserved stock to the Dutch oven, bring to a simmer, season with salt, nutmeg, and fish sauce. Simmer until the sauce thickens, about 3 hours. Skim off any fat and bay leaves. Stir in cream and season with salt.
  5. Use immediately, refrigerate up to 5 days, or freeze for up to 3 months.