Recipe by email@example.com
If you try this, you will agree that it as good as any "REAL" bolognese recipe, but it does not have pork in it. Whole milk adds a mellow note but is optional if you are going porkless for kosher reasons. White wine and chicken stock are used for balance and beef base is added for depth of flavor. If you can’t find beef base (a readily available brand is “Better than Bouillon”) you can omit it. I am not fond of store bought beef broth as it usually contains beef flavoring and tastes artificial.
- 59.14 ml olive oil
- 2 large onions, chopped fine about 3 cups
- 4 stalk celery, chopped fine about 1 cup
- 2 medium carrots, chopped fine about 1 cup
- 5 garlic cloves, minced about 1 1/2 tablespoons
- 226.79 g ground beef
- 453.59 g ground turkey, not ground white meat as it is too lean and chewy
- 453.59 g ground veal
- 118.29 ml whole milk (optional)
- 236.59 ml white wine
- 793.78 g can whole canned tomatoes, crushed by hand with all juices reserved
- 473.18 ml low sodium chicken broth
- 9.85 ml beef base
- 2.46 ml dried thyme
- 118.29 ml tomato paste
- salt and pepper
Directions See How It's Made
- Place a heavy bottomed Dutch-oven over medium heat, add olive oil and heat until the oil starts to shimmer. Add onions, celery, carrot and garlic and cook until the onions are transparent, about 10 minutes. Turn heat to high and add all meats and cook for 15-20 minutes while stirring constantly to prevent large clumps of meat from forming.
- Once all of the liquid has cooked off and the bottom of the pans starts to brown, add the milk (if you are using it) and simmer until almost evaporated. Add the wine and hand-crushed tomatoes and simmer 15 minutes. Add broth, beef base, thyme and tomato paste and bring to a simmer. Reduce heat to low and simmer for 2 hours or until meat is very tender, and ground turkey is no longer chewy. Season with salt and pepper to taste.