• Brenda Clifford-Washnock

Bolognese

Updated: Aug 2

Rozie's Mild RelSa elevates a classic Bolognese, you really must try this. Bolognese is primarily a meat based sauce with a little tomato for flavor, while the rest is meat with wine and meat broth. Some Bolognese uses milk but not in this recipe, I do slip in some butter because - it's butter, what's not to like?


This recipe is for a large batch. Since it's a large number of ingredients to purchase and it just gets better with time I wrote it up so you could freeze half.

Ingredients:

1/4 cup olive oil

1/4 pound pancetta, finely chopped


Note: I use pancetta because it's traditional in a Bolognese but this is where you could dial back the cost and eliminate this ingredient. This Bolognese is flavorful enough that it won't be missed, there are plenty of other fats to promote the flavor of the ingredients.


1 large yellow onion, finely chopped (or pulse in food processor)

2 celery stalks, finely chopped (or pulse in food processor)

3 carrots, peeled and finely chopped (or pulse in food processor)

1 jar Rozie's Mild RelSa

2 tablespoons minced garlic

4 pounds beef shoulder or rump, ground

2 pounds pork, ground


Note: For the 2 meats you may select cuts instead of ground, slightly freeze it and chop it into small bits, I find this too tedious to make enough of a difference so I now use ground.


3 cups beef stock or broth

1 1/2 cups white wine

6 ounces tomato paste

1/2 stick salted butter

Salt and freshly ground pepper


In a large bottom pot over medium-high heat, heat the olive oil. Add pancetta, onion, celery and carrot and saute until the onion is golden, 4-5 minutes. Add garlic and saute for another minute or two. Add your Rozie's RelSa and heat.

Add beef and pork and saute over medium-high heat until lightly browned. Add wine and heat for a few minutes to reduce the alcohol. Add the stock, bring to a boil, reduce the heat to low and simmer, stirring frequently, until thickened, 35-40 minutes. Stir in the tomato paste and butter and heat through. Season to taste with salt and pepper to taste - I didn't need to salt as Rozie's brings a lot of flavor to the pot.


This is served over ribbon pastas; tagliatelle, papparadelle, fettuccini, etc.


#bolognese #italian #pasta #beef #pork #brendasweetandsavory #BrendaWashnock


Ingredients:

1/4 cup olive oil

1/4 pound pancetta, finely chopped


Note: I use pancetta because it's traditional in a Bolognese but this is where you could dial back the cost and eliminate this ingredient. This Bolognese is flavorful enough that it won't be missed, there are plenty of other fats to promote the flavor of the ingredients.


1 large yellow onion, finely chopped (or pulse in food processor)

2 celery stalks, finely chopped (or pulse in food processor)

3 carrots, peeled and finely chopped (or pulse in food processor)

1 jar Rozie's Mild RelSa

2 tablespoons minced garlic

4 pounds beef shoulder or rump, ground

2 pounds pork, ground


Note: For the 2 meats you may select cuts instead of ground, slightly freeze it and chop it into small bits, I find this too tedious to make enough of a difference so I now use ground.


3 cups beef stock or broth

1 1/2 cups white wine

6 ounces tomato paste

1/2 stick salted butter

Salt and freshly ground pepper


In a large bottom pot over medium-high heat, heat the olive oil. Add pancetta, onion, celery and carrot and saute until the onion is golden, 4-5 minutes. Add garlic and saute for another minute or two. Add your Rozie's RelSa and heat.

Add beef and pork and saute over medium-high heat until lightly browned. Add wine and heat for a few minutes to reduce the alcohol. Add the stock, bring to a boil, reduce the heat to low and simmer, stirring frequently, until thickened, 35-40 minutes. Stir in the tomato paste and butter and heat through. Season to taste with salt and pepper to taste - I didn't need to salt as Rozie's brings a lot of flavor to the pot.


This is served over ribbon pastas; tagliatelle, papparadelle, fettuccini, etc.


Ideally I would serve this over Tagliatelle but I made this one for a buffet style meal and thought that could get complicated in a self serve line so I went with the smaller egg noodles.



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