01 Oct Beef Bolognese
- 2 Tablespoons extra-virgin olive oil
- 2 medium onions, finely chopped
- 3 celery stalks, finely chopped
- 3 medium carrots, finely chopped
- 1 1/2 pounds ground, grass-fed beef
- 2 ounces fettuccine per serving
- 3/4 cup dry red wine
- Handful fresh thyme sprigs
- 3 cups low sodium vegetable stock
- 1/4 cup tomato paste
- Kosher salt and freshly ground black pepper
- 1 cup milk
- Grated parmesan for garnish
1. Heat the olive in a big saucepan and sauté the onions, celery, and carrot until soft. Add the ground beef. Break up with a large spoon and cook until browned, about fifteen minutes. Add the wine, bring to a boil and cook for about a minute scraping up the brown bits. Add about 2 1/2 cups of the broth, thyme, and tomato paste then stir to combine. Let simmer for about 1 1/2 hours. Season with salt and freshly ground pepper.
2. Bring milk to a simmer in a small sauce pan. Add to the Bolognese, mostly cover, and let simmer for about 45 minutes until the milk is incorporated. Add a little more stock as needed so it doesn’t get too dry.
3. Cook the pasta in salted water, drain, and mix with the appropriate amount of sauce. This is great to freeze in quart size freezer bags for quick dinners in the future. Top with freshly grated parmesan.