Bolognese is a perfect Sunday sauce to make. The longer you let it cook, the deeper the flavors will be. The secret to my bolognese sauce having so much flavor without a lot of fat is the use of Parmesan rinds while it’s simmering. I use a lot of Parmesan and when I’m down to the rind, I place it in a ziplock bag and place in the freezer. This is one of the best chef “secrets” out there.
This is also a great recipe to cook in your slow cooker while at work or when you off on the bike and then you have a hot pasta mel for when you get home to help you recover.
Spaghetti Bolognese: A Perfect Sunday Meal
6 1/2 cups (8 servings)
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 medium onions, finely chopped
- 2 stalks celery, finely diced
- 1 carrot, diced
- 5 cloves garlic, sliced
- 1 pound ground veal
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup milk
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1 cup dry white wine or red wine for something heartier
- 1 parmesan rind (optional)
- Salt and pepper
- In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, and beef to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 1o minutes. Drain the meat from excess fat and put back in the saucepan. Add the milk and simmer until almost dry, about 10 minutes. Add the tomatoes, parmesan rind, bay leaf and thyme sprigs and simmer 15 minutes. Add the wine, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed. Season with salt and pepper, to taste, and remove from the heat.