Harry Hamlin Bolognese Recipe
This sauce brings back the kind of kitchen days where the windows fog up and the whole house smells like Sunday!I first tried it out on a rainy weekend and have kept it bookmarked ever since.Browning the meat until you see that deep color is the best way to get the richness you want here.If the sauce still looks thin after an hour, let it go another thirty minutes uncovered—it should cling to your spoon without dripping.Don’t forget to season after simmering too—tasting at the end helps balance everything once it’s had time to cook down!
Servings: 6
Ingredients
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1 Carrot diced
- 1 Stick Celery diced
- 2 cloves Garlic minced
- 1 Onion chopped
- 1 can Tomatoes 28 oz.
- 3/4 cup Tomato Paste
- 5 tbsp Unsalted Butter
- 1 cup Beef Broth
Instructions
- Start by heating the unsalted butter over medium heat in a large pot.
- Once melted, add in the ground beef and pork.
- Cook until browned, breaking it apart as it cooks.
- Add the diced carrot, celery, minced garlic, and chopped onion to the pot.
- Sauté until the vegetables become soft and aromatic.
- Pour in the canned tomatoes, crushing them slightly with a spoon as you stir them into the mixture.
- Add the tomato paste and beef broth.
- Bring the mixture to a gentle boil, then reduce the heat to let it simmer.
- Stir occasionally and let it cook for about 1 to 1 1/2 hours, allowing the flavors to meld together.
- Serve your delicious bolognese over pasta and top with grated Parmesan cheese.