The last time I made bolognese, I was not too happy. I still remember how wonderful the dish was in Parmigiano (the restaurant) and how simple but tasty the dish was. So with my new The Silver Spoon cookbook, I decided that that should be the first thing I make.
The recipe in the cookbook didn’t make use of any wine. And this time, I made the effort to find celery, along with the carrots and onion that went into the dish. The ingredients were simple. The mirepoix of the three veggies, some beef, and tomato paste. I added one can of tomatoes, because I like it tomatoey that way.
So this was all sauteed in olive oil and butter, and then simmered until the flavors were all good. Add salt, pepper and mushrooms if you like. But I kept mine simple. Toss with some spaghetti and that was it.
And you know what? This was simple beautiful. It was so simple, but the flavors were really good. The beef was kinda oily, but then that would be easy to fix, but ohmy. Lovely. And now I understand with this recipe how sometimes, simplicity works best.
Beef Bolognese Recipe
Few tablespoons of butter
Few tablespoons of olive oil
1 onion, minced
1 carrot, minced
4 stalks of celery, trimmed and minced
1 kilo of ground beef
1 can of diced tomatoes
1 pack of tomato paste
PS. I maybe quadrupled the servings so all are estimates 🙂
Saute the vegetables in the butter and olive oil until are softened and cooked. Add the ground meat and let this cook through as well. Add the tomatoes and tomato paste and allow this to cook over low fire for about an hour or so. Season as needed. The book said to simmer for 1.5 hours. 🙂 Add a bit of water to make sure it doesn’t dry out. Toss with any pasta, though I love spaghetti. 🙂 Yummy.