Big Batch Bolognese

Ingredients

• 7 tbsp EVOO (divided)
• 2 tbsp butter
• 1 onion (rough chopped)
• 4 carrots (rough chopped)
• 4 ribs celery (rough chopped)
• 7 cloves garlic
• 1 tsp red pepper flake
• 1 tsp dried oregano
• 3 lbs ground beef
• 2 lbs ground pork
• 1 lb Italian sausage
• 1/2 cup tomato paste
• 3 cups wine
• 3 cups whole milk
• 48 oz passata
• 3 parmesan rinds
• 6 bay leaves
• Kosher salt + freshly cracked black pepper

Directions

1. Prep and cook the mirepoix. To a food processor, add the celery, carrot and onion and pulse until very finely minced. You can do this by hand as well. To a large dutch oven over medium heat, add 2 tbsp of EVOO and the butter and melt, then add the mirepoix and a big punch of salt and cook, stirring occasionally, until all the water has evaporated and the veg is starting to brown. Stir and continue browning until the veg has a good amount of caramelized brown bits.
2. Add seasonings and cook the meat. Add another tbsp of EVOO, then add the garlic, red pepper flake and oregano and cook for :30 to a minute. Transfer all the veg to a separate bowl, then raise the heat to medium high and add another tbsp of oil. When the oil shimmers, add some of the meat and press down into the pan in one big chunk (either 1 or 2 full pounds at a time, depending on the surface area of the bottom of your pot). Allow the first side of the meat to get deeply caramelized, then flip and repeat. Transfer the meat to the bowl with the veg, still in one big chunk, as they’re done. The meat won’t be cooked on the inside yet – that’s ok. Continue until all the meat is browned.
3. Cook the tomato paste and wine. Lower the heat to medium, then add another tbsp of EVOO – when it shimmers, add the tomato paste and press down into the pan. Let the tomato paste caramelize, then add the red wine and whisk the two together. Bring to a simmer and let reduce almost completely and the alcohol smell is gone.
4. Return the meat and slow cook. Add the veg and meat back to the pan and season with a really big pinch of salt and however much pepper you’d like. Break up all the meat into small bits, then stir to coat everything in the tomato paste/wine mixture. Add the whole milk and simmer until reduced by around 80%, then add the passata, another big pinch of salt, the parmesan rinds and bay leaves. Stir to combine and submerge the rinds/bay leaves, then turn the heat to low/medium low and gently simmer for 3-5 hours uncovered, stirring occasionally.
5. Finish. Once the bolognese has been slow cooked for several hours, remove the parmesan rinds and bay leaves and taste for seasoning, adding more salt/pepper if desired. If using immediately, I like to finish with some cold butter and freshly grated parm and/or a splash of cream. If saving for later, let cool completely, then separate into freezer-safe bags and freeze for future use.

Notes

• If freezing, make sure you lay the bags flat on their side when putting them in the freezer. Then you can stack them and they’ll freeze flat. I used quart bags and added 4 cups of bolognese into each.

Micronutrient Highlights

56% Manganese, 44% Iron, 43% Vitamin B12, 30% Vitamin B6, 27% Zinc, 24% Vitamin B3, 24% Selenium