High Cheese
Saucier
Here's my version not using any pre-ground meats. This thread is more of a method than recipe, and I'm open to other ingredients or ideas.
Usually on Sunday's I roast a pork shoulder for dinners in the up coming week. If I'm making Bolognese I try to get the largest shoulder on the shelf. I trim off the shoulder about the same amount of chuck. I try to find a small chuck steak, about 2-3 pounds.
Equal parts chuck and pork shoulder cut into 1/2-1" cubes
1 carrot, minced
1 celery, minced
1 medium onion, minced
5 cloves of garlic, minced
about 12 button mushrooms chopped
whatever dry herbs you have on hand (Italian seasoning, oregano, etc)
1 teaspoon red pepper flakes (or more)
3-4 tablespoons tomato paste
1/2 bottle good red wine
1-2 cans 28oz chopped or diced tomatoes
water
fresh parsley
salt and papper to taste
In a large dutch oven or heavy bottom stock pot, start browning the meat in small batches just until brown. Don't crowd the pot so it boils, so plan on 4-5 batches. Add oil as needed to keep the bottom of the pot oiled, but not too much. Keep the pot hot! Add a pinch of salt for each batch and remove with a spider or slotted spoon. Remove any excess fat/oil in the pot.
After the meat is browned, add the vegetables and mushrooms, sautee over medium heat just until they have color. Add the dry herbs, red pepper and tomato paste, stir with the veg and cook for 1-2 minutes. Add the wine to deglaze and reduce by half. Add the meat back to the pot along with one of the cans of tomato and 1/2 can water. If the meat isn't covered add more tomato. add another pinch of salt and some black pepper.
Cover, bring to boil, then back to a simmer. Cook over med-low heat for 3-4 hours stirring occasionally. The meat should be fall apart tender. At this point, use a wooden spoon and break up all the meat, basically shredding it into the sauce. Taste for seasoning and add some fresh parsley.
You don't wind up with a slightly gritty texture that ground meats can sometimes have when cooked for a long period of time.
Usually on Sunday's I roast a pork shoulder for dinners in the up coming week. If I'm making Bolognese I try to get the largest shoulder on the shelf. I trim off the shoulder about the same amount of chuck. I try to find a small chuck steak, about 2-3 pounds.
Equal parts chuck and pork shoulder cut into 1/2-1" cubes
1 carrot, minced
1 celery, minced
1 medium onion, minced
5 cloves of garlic, minced
about 12 button mushrooms chopped
whatever dry herbs you have on hand (Italian seasoning, oregano, etc)
1 teaspoon red pepper flakes (or more)
3-4 tablespoons tomato paste
1/2 bottle good red wine
1-2 cans 28oz chopped or diced tomatoes
water
fresh parsley
salt and papper to taste
In a large dutch oven or heavy bottom stock pot, start browning the meat in small batches just until brown. Don't crowd the pot so it boils, so plan on 4-5 batches. Add oil as needed to keep the bottom of the pot oiled, but not too much. Keep the pot hot! Add a pinch of salt for each batch and remove with a spider or slotted spoon. Remove any excess fat/oil in the pot.
After the meat is browned, add the vegetables and mushrooms, sautee over medium heat just until they have color. Add the dry herbs, red pepper and tomato paste, stir with the veg and cook for 1-2 minutes. Add the wine to deglaze and reduce by half. Add the meat back to the pot along with one of the cans of tomato and 1/2 can water. If the meat isn't covered add more tomato. add another pinch of salt and some black pepper.
Cover, bring to boil, then back to a simmer. Cook over med-low heat for 3-4 hours stirring occasionally. The meat should be fall apart tender. At this point, use a wooden spoon and break up all the meat, basically shredding it into the sauce. Taste for seasoning and add some fresh parsley.
You don't wind up with a slightly gritty texture that ground meats can sometimes have when cooked for a long period of time.