Bolognese with pics

I had some time and decided to make a Bolognese. This is the amalgamation of several versions I’ve tried in the past, and I like the way it comes out. The longer it cooks, the better. This one simmered five hours, but in my opinion, the minimum is three.

Prepare your soffritto. I like mine diced a bit rustic for this application.


Rehydrate some dried porcini with boiling water. Strain, reserve the tea and dice the mushrooms.


Add some extra-virgin olive oil to the pot and throw in cubed pancetta and render


Add the soffritto and salt and sauté over medium heat


Once the soffritto cooks down a bit, I add the chopped porcini


Cook the until all the liquid is gone, then spoon the vegetable, mushroom and pancetta mixture into a bowl and set aside


Add olive oil and brown your beef. I use minced skirt steak. Cook until browned and liquid is gone from the pot. Spoon into plate and set aside.


Add your ground pork and brown


Add the beef and veggie mixture back to the pot and cook off any remaining liquids


Add sage and thyme, then deglaze with some white wine and pour yourself a glass



Cook down until liquid is almost gone and add your tomato paste. Cook for about five minutes or so until liquid is all gone. Don’t overdo it here or you’ll scorch the paste.


Add beef stock and mushroom tea and reduce heat to a very gentle simmer



Once the liquid is cooked down again, add your milk. I use the leaded stuff.


I like to add frozen parm-reg rinds I keep in my freezer for soups and sauces. This is optional, but makes a difference.


Reduce for several hours on a very gentle simmer and skim the excess fat. Stir often to avoid sticking and add beef stock or water when the sauce thickens too much. Rinse and repeat.


Once it’s cooked several hours and you’re happy with it, add a few ladles worth into a pan over medium heat and toss in your pasta with a little of the starchy pasta water



I forgot to take a pic after I grated some parm-reg on top because I was ready to eat, but you get the idea


ETA: I forgot to mention I add minced garlic