The weather is cooling down, so now it's time to make some hearty Bolognese. This recipe comes from Chef Daniele, who hails from Florence, Italy. Make plenty and freeze some for a cold winter's day. Serve it with a light pappardelle noodle and top it with some fresh grated Parmesan! Buon Appetito!
- 2lb ground chuck (85%)
- 32 oz tomato purée (blended peeled tomatoes)
- 2 celery stalks, coarsely chopped
- 2 carrots, coarsely chopped
- 2 yellow onions, coarsely chopped
- A few needles of fresh rosemary, coarsely chopped
- 6 oz of red wine
- Salt and freshly ground black pepper
- Grana Padano cheese
- Extra Virgin Olive Oil (2 tsp)
- Heat extra virgin olive oil in a large pot, over medium heat.
- Add the coarsely chopped celery, carrot and onion, and sauté on low heat for 10 minutes.
- Add the ground chuck, breaking it into small pieces. Add rosemary and cook for about 15 minutes, over medium heat, stirring occasionally.
- Add salt, black pepper, and red wine. Turn the stove over high heat, and let the wine fully evaporate.
- Add the tomato purée and wait until the sauce starts simmering again.
- Reduce to low heat to gently simmer. Cover the pot and cook the sauce for at least 2 hours (the longer, the better) stirring occasionally.