Bolognese

240 mins
Serves 1
tiktok.com

Directions

  1. 1Start by finely chopping one large onion in a food processor using small pulses, ensuring it's fine but not mushy.
  2. 2Start by finely chopping one large onion in a food processor using small pulses, ensuring it's fine but not mushy.
  3. 3Start by finely chopping one large onion in a food processor using small pulses, ensuring it's fine but not mushy.
  4. 4Add one large carrot to the food processor and chop finely.
  5. 5Add one large carrot to the food processor and chop finely.
  6. 6Add one large carrot to the food processor and chop finely.
  7. 7Add three stalks of celery to the food processor and chop finely.
  8. 8Add three stalks of celery to the food processor and chop finely.
  9. 9Add three stalks of celery to the food processor and chop finely.
  10. 10Melt butter in a heavy-bottomed pot over medium heat.
  11. 11Melt butter in a heavy-bottomed pot over medium heat.
  12. 12Melt butter in a heavy-bottomed pot over medium heat.
  13. 13Add the finely chopped onion to the pot and let it soften for a few minutes.
  14. 14Add the finely chopped onion to the pot and let it soften for a few minutes.
  15. 15Add the finely chopped onion to the pot and let it soften for a few minutes.
  16. 16Add the finely chopped carrots and celery to the pot.
  17. 17Add the finely chopped carrots and celery to the pot.
  18. 18Add the finely chopped carrots and celery to the pot.
  19. 19Season the vegetables with salt and pepper, tasting as you go.
  20. 20Season the vegetables with salt and pepper, tasting as you go.
  21. 21Season the vegetables with salt and pepper, tasting as you go.
  22. 22Allow the vegetables to cook until they are soft and sweet.
  23. 23Allow the vegetables to cook until they are soft and sweet.
  24. 24Allow the vegetables to cook until they are soft and sweet.
  25. 25Add 1 lb of 80/20 ground beef and 1/2 lb of ground pork to the pot with the vegetables, breaking it up as you add it.
  26. 26Add 1 lb of 80/20 ground beef and 1/2 lb of ground pork to the pot with the vegetables, breaking it up as you add it.
  27. 27Add 1 lb of 80/20 ground beef and 1/2 lb of ground pork to the pot with the vegetables, breaking it up as you add it.
  28. 28Season the meat mixture with salt and pepper.
  29. 29Season the meat mixture with salt and pepper.
  30. 30Season the meat mixture with salt and pepper.
  31. 31Pour 2 cups of whole milk into the meat and vegetable mixture.
  32. 32Pour 2 cups of whole milk into the meat and vegetable mixture.
  33. 33Pour 2 cups of whole milk into the meat and vegetable mixture.
  34. 34Let the milk cook out completely, which will take approximately 20 minutes.
  35. 35Let the milk cook out completely, which will take approximately 20 minutes.
  36. 36Let the milk cook out completely, which will take approximately 20 minutes.
  37. 37Pour 2 cups of dry white wine into the mixture.
  38. 38Pour 2 cups of dry white wine into the mixture.
  39. 39Pour 2 cups of dry white wine into the mixture.
  40. 40Cook down the wine completely, which will also take about 20 minutes.
  41. 41Cook down the wine completely, which will also take about 20 minutes.
  42. 42Cook down the wine completely, which will also take about 20 minutes.
  43. 43Grate a scrape of nutmeg into the mixture.
  44. 44Grate a scrape of nutmeg into the mixture.
  45. 45Grate a scrape of nutmeg into the mixture.
  46. 46Add a 28-oz can of whole tomatoes, crushing them with your hands as you add them to the pot.
  47. 47Add a 28-oz can of whole tomatoes, crushing them with your hands as you add them to the pot.
  48. 48Add a 28-oz can of whole tomatoes, crushing them with your hands as you add them to the pot.
  49. 49Add a little water to the sauce.
  50. 50Add a little water to the sauce.
  51. 51Add a little water to the sauce.
  52. 52Tuck in a sprig of thyme into the sauce.
  53. 53Tuck in a sprig of thyme into the sauce.
  54. 54Tuck in a sprig of thyme into the sauce.
  55. 55Simmer the sauce on the lowest possible heat for three hours, adding a splash of water if it starts to dry out or burn.
  56. 56Simmer the sauce on the lowest possible heat for three hours, adding a splash of water if it starts to dry out or burn.
  57. 57Simmer the sauce on the lowest possible heat for three hours, adding a splash of water if it starts to dry out or burn.
  58. 58Turn off the heat once the sauce has reduced to a paste-like consistency.
  59. 59Turn off the heat once the sauce has reduced to a paste-like consistency.
  60. 60Turn off the heat once the sauce has reduced to a paste-like consistency.
  61. 61Taste the sauce for seasoning and adjust if necessary.
  62. 62Taste the sauce for seasoning and adjust if necessary.
  63. 63Taste the sauce for seasoning and adjust if necessary.
  64. 64Remove the thyme sprig from the sauce.
  65. 65Remove the thyme sprig from the sauce.
  66. 66Remove the thyme sprig from the sauce.
  67. 67Transfer most of the bolognese sauce into a Tupperware container for storage.
  68. 68Transfer most of the bolognese sauce into a Tupperware container for storage.
  69. 69Transfer most of the bolognese sauce into a Tupperware container for storage.
  70. 70Boil water in a separate pot and add salt to it.
  71. 71Boil water in a separate pot and add salt to it.
  72. 72Boil water in a separate pot and add salt to it.
  73. 73Cook pasta (pappardelle shown) in the salted boiling water until it is a minute or two away from al dente.
  74. 74Cook pasta (pappardelle shown) in the salted boiling water until it is a minute or two away from al dente.
  75. 75Cook pasta (pappardelle shown) in the salted boiling water until it is a minute or two away from al dente.
  76. 76Transfer the pasta directly from the boiling water into the bolognese sauce.
  77. 77Transfer the pasta directly from the boiling water into the bolognese sauce.
  78. 78Transfer the pasta directly from the boiling water into the bolognese sauce.
  79. 79Add a little pasta water to the sauce and pasta mixture.
  80. 80Add a little pasta water to the sauce and pasta mixture.
  81. 81Add a little pasta water to the sauce and pasta mixture.
  82. 82Turn up the heat and toss the pasta with the sauce for about a minute.
  83. 83Turn up the heat and toss the pasta with the sauce for about a minute.
  84. 84Turn up the heat and toss the pasta with the sauce for about a minute.
  85. 85Add a little more pasta water if needed to achieve desired consistency.
  86. 86Add a little more pasta water if needed to achieve desired consistency.
  87. 87Add a little more pasta water if needed to achieve desired consistency.
  88. 88Stir in a lump of butter at the very end to make the sauce glossy and help it stick to the pasta.
  89. 89Stir in a lump of butter at the very end to make the sauce glossy and help it stick to the pasta.
  90. 90Stir in a lump of butter at the very end to make the sauce glossy and help it stick to the pasta.
  91. 91Serve the pasta in a bowl.
  92. 92Serve the pasta in a bowl.
  93. 93Serve the pasta in a bowl.
  94. 94Spoon extra sauce around the pasta.
  95. 95Spoon extra sauce around the pasta.
  96. 96Spoon extra sauce around the pasta.
  97. 97Grate fresh Parmesan cheese over the pasta.
  98. 98Grate fresh Parmesan cheese over the pasta.
  99. 99Grate fresh Parmesan cheese over the pasta.
  100. 100Add more fresh black pepper if desired.
  101. 101Add more fresh black pepper if desired.
  102. 102Add more fresh black pepper if desired.

Ingredients

  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 3 celery stalks
  • 3 celery stalks
  • 3 celery stalks
  • lump butter
  • lump butter
  • lump butter
  • 1 lb ground beef (80/20)
  • 1 lb ground beef (80/20)
  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 0.5 lb ground pork
  • 0.5 lb ground pork
  • 2 cups whole milk
  • 2 cups whole milk
  • 2 cups whole milk
  • 2 cups dry white wine
  • 2 cups dry white wine
  • 2 cups dry white wine
  • scrape nutmeg
  • scrape nutmeg
  • scrape nutmeg
  • 28 oz can whole tomatoes
  • 28 oz can whole tomatoes
  • 28 oz can whole tomatoes
  • sprig thyme
  • sprig thyme
  • sprig thyme
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • pasta
  • pasta
  • pasta
  • pasta water
  • pasta water
  • pasta water
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese

Equipment

food processorheavy-bottomed pottongsgraterTupperware

Tips

  • Finely chop vegetables, preferably using a food processor.
  • Allow all liquid from milk and wine to cook out completely before adding the next liquid.
  • Simmer the sauce on very low heat for 3 hours, adding splashes of water if it dries out.
  • Only add Parmesan cheese at the very end when serving.
Bolognese | Clip Recipe