105 minutes
A rich and hearty Bolognese sauce made with finely diced skirt steak, pancetta, and vegetables, perfect for tossing with your favorite pasta.
tablespoons
Pancetta, diced fine
0 oz
Small Onion, diced fine
each
Celery Stalk, diced fine
each
Carrot, diced fine
each
Garlic Clove, finely chopped
each
Sage Leaves
each
each
Bay Leaf
each
Skirt Steak, cut into ⅛-inch cubes
0 lb
Pork Shoulder, coarsely ground
0 oz
cups
tablespoons
to taste
cups
cups
cups
to taste
1. Cook Pancetta
Heat a tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Once the oil is shimmering, add the finely diced pancetta and cook it until it turns lightly browned, which should take about five minutes.
2. Cook Vegetables
Add the diced onion, celery, and carrot to the pot along with the finely chopped garlic, sage leaves, thyme sprigs, and a bay leaf. Cook these vegetables and herbs together until they become tender, stirring occasionally. This will take around 12 minutes.
3. Brown Meat
While the vegetables are cooking, heat another tablespoon of olive oil in a large heavy-bottomed pan, preferably cast iron, over medium-high heat. Brown the skirt steak and pork shoulder in batches to avoid overcrowding the pan. The meat should develop a nice chestnut color, which means it’s properly browned, enhancing both the flavor and appearance of your Bolognese.
4. Deglaze with Wine
Once all the meat is browned, pour in a cup of dry white wine into the pan. Let it reduce by half while scraping up any brown bits from the bottom of the pan. These bits are packed with flavor and will enrich your sauce.
5. Combine Meat and Vegetables
After the wine has reduced, combine the browned meat and the deglazing juices with the vegetables in the pot. Stir in two tablespoons of tomato paste and a pinch of salt, making sure everything is well mixed.
6. Simmer with Broth and Milk
Now, measure out two cups of beef or chicken broth and one and a half cups of milk. Pour this liquid mixture into the pot, ensuring that the liquid level is even with the meat and vegetables. Bring the mixture to a gentle simmer. Slow simmering is key here as it tenderizes the meat and melds the flavors beautifully. Let it cook for about one and a half hours, stirring occasionally.
7. Adjust Liquid Level
As the Bolognese simmers, check the liquid level periodically. If it reduces too much, top it up with the remaining broth and milk mixture. Skim any fat that rises to the surface to keep the sauce light.
8. Season and Serve
Finally, season the Bolognese with salt and freshly ground black pepper to taste. Your Hearty Homestyle Bolognese is now ready to serve, perfect for tossing with your favorite pasta or simply enjoyed on its own.
Skip the ground meat and simmer the aromatic vegetables (onion, celery, carrot) with garlic in olive oil before adding tomatoes and herbs (basil, oregano). Cook until the sauce thickens and the flavors meld.
Start with sautéing pancetta or guanciale, then add the tomato sauce and finish with Pecorino Romano cheese. This sauce has a rich, porky essence with a sharp cheese finish.
Enhance the tomato sauce with anchovies, olives, capers, and a touch of chili. This creates a briny, piquant sauce that pairs wonderfully with pasta.
Incorporate seafood such as shrimp, mussels, or clams into the spicy tomato sauce. The chili heat complements the sweetness of the seafood beautifully.
To the core tomato sauce, add red pepper flakes for a spicy kick. This sauce is typically meatless but can include pancetta for a smoky dimension.
Comments (0)