Ingredients
Scale
- 1 pound ground beef (I use organic, grass feed, 85/15)
- 1 pound ground pork sausage
- 3 medium carrots, cut into quarters
- 1 medium yellow onion, peeled and cut into quarters
- 3 medium garlic cloves, peeled
- 2 cups beef broth (or 1 TBL beef bouillon and 2 cups water)
- ¼ cup balsamic vinegar
- ½ cup red wine (I use a Cabernet Sauvignon)
- 1 bay leaf
- 1/2 teaspoon thyme, dried
- 1 Tablespoon maple syrup
- 2 Tablespoons soy sauce
- 1, 28 oz can crushed tomatoes
- 1, 14.5 oz can diced tomatoes
- ½ –1 ½ teaspoons salt, to taste
- 1 ½ cup divided, Parmigiano-Reggiano, finely grated
- 2 pounds pasta
Instructions
- In a large, wide, heavy bottomed sauce pot (you can also use a large skillet) over high heat add the beef and sausage and cook until browned, breaking up with the back of a spatula while cooking.
- While you are browning the meat, place the carrots, onion and garlic into the bowl of a food processor and pulse until vegetables are the size of peas. Add to the pot with the browned meats.
- Pour in the broth, vinegar and wine and scrape the bottom and sides of the pot. Simmer for 5 minutes. Turn the heat down to low and add the bay leaf, thyme, syrup, soy sauce, tomatoes, salt and parmesan cheese. Lightly simmer for 35-60 minutes. Remove the bay leave and Parmigiano-Reggiano rind if using.
- 10 minutes before serving bring a large pot of salted water to a boil. Cook according to the package directions. Drain the pasta and put back into the pot. Spoon desired amount of sauce on to the pasta and toss.
- Top with more parmesan cheese and serve.
- Prep Time: 20
- Cook Time: 60
- Category: Dinner
- Cuisine: Italian
Keywords: bolognese, Sunday night bolognese