Sundays are best spent with loved ones, cherishing quality time and indulging in meals that may require some extra effort to prepare. This Bolognese recipe for Sunday dinner will remind you that despite the abundance of modern kitchen gadgets and appliances, nothing can replace the satisfaction of tending to a pot of simmering Sunday gravy. It’s a simple pleasure that money can’t buy and a great way to appreciate the traditional slow-cooking methods passed down through generations.
SUNDAY BOLOGNESE
INGREDIENTS
2 tbsp EVOO
1 large carrot, chopped
1 medium onion, chopped
2 celery stalks, chopped
1 lb ground beef
1 lb ground pork
1/2 cup Sangiovese Wine
2 tbsp tomato paste
2 cups canned plum tomatoes
1/2 cup whole milk cup
Pinch of Salt to taste
Pinch of pepper to taste
2 bay leaves
1½ pounds dry pasta
INSTRUCTIONS
1. In a dutch oven over medium-high heat, add oil and onions. Cook for five minutes, then add carrots and celery. Cook until tender. Move the vegetables to the side of the dutch oven. Add the tomato paste to a cleared section of the dutch oven and cook the paste for one minute. Integrate the vegetables when the tomato paste changes consistency and darkens the color.
2. Add ground beef and add pork to the vegetables. Add a pinch of salt and pepper. Cook until meat is brown and well incorporated with vegetables-five to seven minutes.
3. Add wine to the meat and vegetable mixture. Deglaze the bottom of the dutch oven, stir, and let simmer uncovered for two minutes.
4. Add canned tomatoes, and stir gently to incorporate all ingredients. Gently add milk after two minutes, stir, and incorporate all ingredients. Add bay leaf. Pinch of salt to preference. Cover the dutch oven, lower the temperature, and cook for two hours. Stir occasionally
5. Boil the pasta to an al dente finish. Toss and incorporate with plenty of sauce until well coated. Add a small amount of starchy pasta water. Serve on a family-style platter with freshly grated parmesan on the side.
RECIPE BY GABE GOMEZ / PHOTOGRAPHY BY EMANUEL EKSTROM
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