In this video, Chef Kris walks you through how to properly chop mirepoix, and make and simmer a beef and pork bolognese pasta sauce in our 6-quart USA Enameled Cast Iron Dutch Oven (
This is our October Recipe of the Month, Pasta Bolognese 🍝⬇️ (
1 lb. ground beef
1 lb. ground pork
2 tablespoons olive oil
1 sprig rosemary
1 teaspoon salt
1 teaspoon pepper
1 large yellow onion, small dice
2 large carrots, small dice
4 medium celery, small dice
6 cloves garlic
1 (28 once) can San Marzano tomatoes
1 tablespoon tomato paste
½ cup Pinot Noir
2 teaspoons sugar
1 bay leaf
½ cup milk
3 tablespoons fresh basil, roughly chopped
¼ cup grated parmesan cheese
1 pound pasta
Extra basil and parmesan for serving
Directions-
Preheat a 6 quart dutch oven over medium heat with 2 tablespoons olive oil. Brown the beef and pork mixture with 1 sprig of rosemary and 2 teaspoons salt and pepper for 5 to 7 minutes.
Add garlic, celery, onion, and carrots and cook for 10 to 12 minutes.
Add San Marzano tomatoes, tomato paste, wine, sugar, and bay leaf, then stir and bring to a light boil. Cover with a lid and simmer for 1 to 3 hours. The longer it simmers, the more the flavors of the sauce will develop.
Taste and adjust seasonings. Remove the rosemary sprig and bay leaf, then add your milk and combine.
Cook pasta according to package directions. Drain, reserving a little pasta water. Add pasta water as needed until the sauce reaches your preferred consistency.
Add the pasta to the dutch oven. Serve tossed in sauce and garnished with parmesan and basil.
For more Recipe of the Month content-
source