January 06, 2015
Low and Slow: Beef Bolognese
I can't believe that it has been a month since my last post! I am very disappointed that I missed out on the holiday food blogging... but things happen. I came home early on maternity leave to end up sick for 2.5 weeks, but ended up happily healthy just in time for Christmas and New Years... Cheers to that (with sparkling grape juice)!
Now it's time to play catch-up!
Winter is the perfect time to enjoy comfort food. Food that will warm you up from the inside... food that you can cook low and slow while enjoying time with your family, or alone curled up with a good book! This Beef Bolognese is that kind of food.
I served my bolognese over pappardelle pasta, with a simple side salad for a complete, delicious, hearty and comforting meal. It would be a great recipe to double for entertaining, or to freeze for a snowy day!
1/2 tbsp unsalted butter
1/2 tbsp extra virgin olive oil
1 lb. 90% lean ground beef
1 1/2 cups chopped yellow onion
1/2 cup chopped carrot
1/3 cup chopped celery
1 tbsp minced garlic
1/2 cup tomato paste
1/2 cup low sodium chicken broth
1/3 cup dry red wine (I used cooking wine)
1 14.5 oz can diced tomatoes, undrained
1/2 tsp freshly ground pepper
1/4 tsp kosher salt
8 oz. uncooked pasta of your choice
Chopped fresh parsley and/or grated parmesan cheese for serving
Melt butter/heat oil in dutch oven over medium-high heat. Add beef to pan, and cook until mostly browned- stirring to crumble. Remove meat from pan. Add onion, carrot, celery and garlic to pan and saute until onion is translucent. Add tomato paste; saute 1 minute. Add stock and wine to pan and bring mixture to boil. Cook 1 minute, scraping the bottom of the pan to loosen any browned bits. Return beef to pan, add diced tomatoes, salt and pepper; stir. Cover, and reduce heat to low. Cook for 1 hour, stirring every 20 minutes or so to prevent burning/sticking. Cook pasta and serve with sauce- garnished with parsley and/or cheese. Enjoy!