Changing it up this time and making it a little more personal. Here is a glimpse of our story.
Shout out to Flight By Nothing for allowing us to use their music. If you like their sound, click here:
Hearty Bolognese Sauce with Pasta
Ingredients
Olive Oil
Kosher Salt
Fresh Black Pepper
1 lbs of Italian Spicy Pork Sausage
1 1/2 lbs Ground Beef 80/20
2 Carrots
2 Celery Stalk
1 White Onion
4 Cloves of Garlic
Fresh Thyme
Fresh Basil
Fresh Oregano
3 Dried Bay Leaves
16 oz Tomato Paste
12 oz Whole Peeled Tomatoes drained
1 Bottle of your favorite wine, recommend Cabernet
Whole Whipping Cream
Parmigiano Reggiano
Instructions
Roughly chop down your 2 carrots, 2 celery stalks, and your whole white onion into similar sized pieces. Peel your 4 cloves of garlic. Smash them down. Add all these into your food processor and pulse down into similar consistency of ground hamburger meat.
Get your Dutch Oven started on the stove at medium to high heat. Add around 2 tablespoons of Olive Oil. Enough to coat the bottom of your Dutch Oven. Add you aromatic mixture to the Dutch Oven. Cook until all the moisture is gone and a light brown fond starts to develop on the bottom of the Dutch Oven. Should take around 15-20 minutes.
Add your 1 lbs of Italian Spicy Pork Sausage and your 1 1/2 lbs of 80/20 Ground Beef to the mixture. You’ll need to break the meat down using a wooden spoon. You don’t want large meat chunks. Add about 1/2 tablespoon of kosher salt. Mix really well. Cook the moisture out of the meat. The sound will change from a boiling to a sizzle. You want to develop a brown fond from the meat on the bottom of the Dutch Oven. Should take 15 to 20 minutes. Use your wooden spoon scrap the fond of the bottom of the Dutch Oven.
Add the 16oz of Tomato Paste and the 12 oz can of drained Whole Peeled Tomatoes. Mix well into the meat mixture. Cook down the moisture again until you start developing fond again. Should take 10-15 minutes.
Use half the bottle of the Cabernet Wine to deglaze the Dutch Oven. Use wooden spoon to scrap the fond off the bottom of the Dutch Oven. Cook and reduce the wine down by half. Should take about 15 minutes.
Add 1 1/2 cups of water and 1/2 table spoon of salt. Mix well. Lower your heat down to a slow simmer. Add 3 crumbled Bay Leaves. Create a bundle with cooking twine of your fresh basil, thyme, and oregano. Cooking twine should be long enough to remove your herbs. Place into sauce. Give one more good mix and cover.
Allow to cook at low simmer for 3 hours, checking every hour and adding one cup of water the first two hours.
In the last 30 minutes of cooking, remove your bundle of herbs and add 4oz of heavy whipping cream. Mix well. Add salt to taste. Add 2 tablespoons of Parmigiano Reggiano or more to your liking.
Cook your favorite pasta and add sauce. Chop fresh basil for garnish.
ENJOY!
We love the Merch at Target, click here to purchase:
Dig JC III’s Style:
Kitchen stuff:
Click below to purchase equipment used to create this video:
Canon G7x Mark II
Rode Microphone
Zoom H1n Recorder
Lighting