Bolognese Sauce
- Cook
- 63 min
[LOW] 3 min
[MED] 10 min + 5 min
[LOW] 45 min
⅓ lb ground pork and ⅓ lb ground beef
⅛ lb (60 g) chicken liver, blood drained, finely chopped
2 tablespoons olive oil
1 clove garlic, minced
½ medium onion (150 g), finely chopped
½ medium carrot (100 g), finely chopped
½ medium celery (80 g), finely chopped
6 mushrooms, finely chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
100 ml red wine
1 (14.5 oz) can diced tomatoes
1 bay leaf
Spread olive oil evenly in the pot, then add garlic and sauté over [LOW] heat for about 3 minutes or until fragrant.
Add onion, carrot, celery and mushrooms to the pot. Sauté over [MED] heat for about 10 minutes or until the vegetables are softened.
Push the sautéed vegetables to the side of the pot and add ground meat. Brown over [MED] heat for about 5 minutes or until fully cooked, then mix everything together.
Add liver, salt, and black pepper and continue to cook until browned. Once the liver is browned, pour in red wine and bring to a boil.
Add diced tomatoes and bay leaf. Cover and simmer over [LOW] heat for 45 minutes. Season with salt and pepper to taste.
When browning ground meat, avoid stirring too frequently to prevent juices from running out.
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