Bolognese

Ingredients

• 500g minced beef
• 1 large white onion, finely diced
• 1 large carrot, finely diced
• 2 celery stalks, finely diced
• 2–3 garlic cloves, minced
• 50–100g turkey salami, finely chopped
• 1–2 tbsp olive oil
• 1–2 tbsp butter
• 1–2 tbsp tomato paste
• 120–240ml red wine
• 120–240ml whole milk
• 400–700g crushed tomatoes or passata
• 1–2 bay leaves
• Pinch of freshly grated nutmeg
• Salt + black pepper
• Parmigiano-Reggiano to serve

Instructions

1. 1

   Finely dice onion, carrot, and celery. Mince garlic.

2. 2

   Sweat onion, carrot, and celery in olive oil and butter over medium heat with a pinch of salt until very soft and sweet, 8–12 min. Add garlic last 30 sec.

3. 3

   Add turkey salami and cook 2 min. Increase heat to medium-high, add beef and break it up. Cook until liquid evaporates and deep browning develops, 8–12 min.

4. 4

   Add tomato paste and stir into the meat. Cook 2 min.

5. 5

   Pour in red wine and scrape the bottom. Simmer until fully absorbed.

6. 6

   Pour in milk and simmer until fully absorbed.

7. 7

   Add crushed tomatoes, bay leaves, and nutmeg. Stir well. Reduce heat to lowest setting.

8. 8

   Simmer uncovered for at least 2 hours, stirring occasionally. Add a splash of water if it gets too dry. The longer it goes the better.

9. 9

   Remove bay leaves. Season to taste. Serve over pasta with plenty of Parmigiano.