Vermicular | Bolognese Sauce

Bolognese Sauce

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
63 min
Cooking Steps

[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 and 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

  1. Spread olive oil evenly and add garlic in the pot and sauté over [LOW] heat for about 3 minutes or until fragrant.

  2. Add in onion, carrot, celery, mushrooms and sauté over [MED] heat for about 10 minutes or until vegetables are softened.

  3. Move sautéed vegetables to the side of the pot and add ground meat. Brown over [MED] heat for about 5 minutes, or until browned, then mix.

  4. Add liver, salt and black pepper and continue to sear. Once the liver is browned, pour red wine and bring to a boil.

  5. Add in diced tomatoes and bay leaf. Cover and simmer over [LOW] heat for 45 minutes. Finish with salt and pepper to taste.

  • When browning ground meat, try not to stir too much to not let the juices run out of the meat.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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