italian essentials: sauce bolognese

How To Make italian essentials: sauce bolognese

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  Step 1
  PREP/PREPARE
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  Step 2
  This recipe seems to have a lot of steps, but it really is not difficult. I just broke everything up to give you an idea about how everything looks at different stages of the cooking process. ---------------------- This recipe makes a big batch, but it can be frozen, and if you vacuum seal first and then freeze, it will stay fresh for up to a year… I love vacuum sealing. ---------------------- Not all, but many Italian recipes, especially sauces, are made low-and-slow. The low cooking temps and long cooking times help the flavors blend together in wonderful ways. You could cut the cooking time of this recipe in half by raising the temperature, but it would not taste the same. ---------------------- Patience grasshopper.
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  Step 3
  Beef It is best if you use low-fat ground beef. I like to use ground round, or chuck, but there are a lot of varieties out there. An 80/20 mix is probably the best. The best grind is called a rough, or chili grind, and gives you slightly bigger chunks of beef than a regular “hamburger” grind.
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  Step 4
  Sausage If you do not make your own, there are great brands out there. Johnsonville has a savory, fatty, and classic fennel-packed taste. Gianelli, which is highly regarded for its authentic flavor profile.
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  Step 5
  Tomatoes My Aunt Jo used fresh tomatoes from Italian vendors that came into the suburbs in the growing season. Then she would can a bunch, for use in the Winter months. To her, canned tomatoes were verboten. As the years progressed, the canning of tomatoes became better and better. Today, canned tomatoes are not to be shunned. As a matter of fact, several brands are fresher and tastier than the bland “greenhouse-grown” tomatoes you find in your local grocery store. Some of my favorite brands are: Imported: Cento San Marzano Certified have a rich, earthy flavor and natural sweetness. Delallo San Marzano Certified, a nice, balanced level of acidity, and a pleasing sweet earth flavor. Domestic Bianco DiNapoli, from California. Good earthy flavor, not as sweet as imported brands. Hunt’s tomatoes are a good low-cost brand that delivers great, consistent flavor. I do favor imported brands, but domestic brands are getting better.
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  Step 6
  Beef Stock I do prefer stocks over broths because they deliver deep flavor; however, if you are using a broth, watch your salt, and use a low-sodium variety.
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  Step 7
  Tomato Paste This recipe calls for 4 ounces of tomato paste; however, the smallest can it comes in is 8 ounces. The good news is that you can save the unused portion in the fridge for about 7 – 10 days, or you can freeze it for up to 6 months. You want to take it out of the can and put it into something like a Ziploc bag before storing, but you probably already knew that. Another alternative is to buy your tomato paste in a squeeze tube (like a toothpaste tube), and then you could squeeze out the amount you need and save the rest. Tomato paste in a tube does not need refrigeration until opened. After opening, keep it in the fridge. It should last from 4 – 6 months.
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  Step 8
  Anchovies Anchovies are a small fish known for their intense, savory umami flavor, and are widely used in Mediterranean, Asian, and Italian cuisines. They have a strong, salty, and savory taste that adds depth to dishes like sauces, where they literally melt away. Anchovies are rich in omega-3 fatty acids, providing significant health benefits. Adding a small amount of anchovy to a recipe, like this sauce, does not make it taste salty or fishy, any more than adding coconut sugar to a dish makes it taste like coconut. This particular item is totally optional, but it does make a significant difference to tomato sauces like this Bolognese. I think that anchovies get a bad rap because people will taste one out of the tin and freak out. And I will admit that the flavor of a raw anchovy is quite unforgettable. But that is why you only use a little, because a little goes a long way. For example, in this recipe you only need about teaspoon to a depth and flavor. But, ultimately, the choice is yours.
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  Step 9
  Gather your Ingredients (mise en place).
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  Step 10
  Add the ground beef and sausage to a pan over medium-low heat.
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  Step 11
  Allow it to slowly cook and render its fat, while you break it up using a spatula or wooden spoon. This process will take about 30 minutes.
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  Step 12
  Drain and remove the meat, then leave about 2 tablespoons of the grease in the pan. Discard any additional grease.
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  Step 13
  If you do not have two tablespoons of leftover grease from the meat, add an equal amount of oil. I would suggest olive oil.
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  Step 14
  Finely chop the celery and onions, then mince the garlic.
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  Step 15
  Add the onions to the pan. The pan will still be at medium-low heat.
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  Step 16
  Stir until the onions begin to soften, about 6 – 8 minutes.
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  Step 17
  Add the celery, and stir for an additional 4 – 5 minutes.
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  Step 18
  Add the garlic, and stir for about 60 seconds, or until fragrant.
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  Step 19
  Add all the spices to a small bowl.
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  Step 20
  You will notice that between Step 18, and Step 21, I have switched from a skillet to a pot. I like to cook the veggies in a skillet, and then transfer them to a pot for the remainder of the recipe; however, that is just me. You can perform all the cooking in a single pot, large enough to hold all of the ingredients.
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  Step 21
  Add them to the pot.
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  Step 22
  Stir, for about 2 – 3 minutes.
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  Step 23
  Make sure the spices do not burn.
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  Step 24
  Add the beef stock and tomato paste, then stir to combine.
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  Step 25
  Continue to stir for about 2 – 3 minutes.
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  Step 26
  Add all of the tomatoes, then stir to combine.
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  Step 27
  Bring the sauce up to a simmer, and then add back the meat.
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  Step 28
  Stir to combine.
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  Step 29
  Keep the sauce at a low simmer, and then partially cover the pot. Continue to stir and simmer for about two hours until the sauce thickens.
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  Step 30
  PLATE/PRESENT
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  Step 31
  Use in any number of Italian dishes (I love it in lasagna or over pasta). Enjoy.
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  Step 32
  Keep the faith, and keep cooking.
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  Step 33
  Namaste’
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