I love to make bolognese and make it a few times every winter. I make big batches and freeze it, saving it for a snowy day or to give to friends. It’s definitely one of the dishes that I made to show my love, to others and myself.
I also make it differently almost every time that I make it. I use carrots and onions and celery and garlic; ground beef, ground pork, and Italian sausage. Red wine, white wine, no wine, whatever.
I once worked with a chef that blended his bolognese which I found really pleasing, so sometimes I do that.
And sometimes I turn it into a casserole, like I do here, and add cream and shredded mozzarella (into it AND on top) and bake it until it’s bubbling and golden.
It’s times like those that I don’t share it.
I’ve seen people add milk into their bolognese and I was always a bit skeptical; it seemed like an odd addition, and one that I shied away from for a very long time.
But then I did it and I was like, hmm…this DOES taste better. I googled to see what the milk is meant to do, and it turns out, it helps tenderize the meat, while also adding richness, resulting in a creamier texture.
Cool.
So now I add milk to my bolognese (but only if I already have it…I don’t use milk often, and I told you, bolognese is like a kitchen sink meal for me, so I kind of use what I got when I make it).
My favorite part of making bolognese (or any stew, really) is tasting it every 15 minutes or so when I stir it. It’s so good.
I only cook it for around an hour here, but the longer you can cook it, the better flavor it will develop.
Sometimes, I even throw in a spoonful of miso when I add the tomatoes. I don’t tell many people that secret, but since you guys like me enough to subscribe to my newsletter, I’ll share that tidbit with you.
Love you xoxo
Cheesy Baked Bolognese
Servings: 6
Prep time: 20 minutes
Total time: about 2 hours
INGREDIENTS
4 garlic cloves, peeled
3 ribs celery, roughly chopped
1 large carrot, peeled and roughly chopped
1 medium yellow onion, roughly chopped
3 tablespoons olive oil
1 pound|450 grams ground beef
½ pound|225 grams ground pork
3 tablespoons tomato paste
½ cup|125 ml red wine
½ cup|125 ml whole milk
1 (15-ounce|425-gram) can tomato purée
kosher salt and freshly ground black pepper, to taste
1 ½ cups|375 ml heavy cream
1 pound|450 grams shell pasta
8 ounces|225 grams grated mozzarella cheese
grated parmesan cheese, to serve
garlic bread, to serve
DIRECTIONS
Place the garlic, celery, carrot, and onion in the bowl of a food processor and pulse until fine, but still slightly chunky.
Heat the oil in a large saucepan over medium-high. Add the chopped vegetables and cook until soft, 4 minutes. Add the beef and pork and cook, stirring and breaking up into small pieces, until browned, about 5 minutes. Add the tomato paste and cook 1 to 2 minutes, then deglaze with the red wine. Cook until reduced, about 1 minute, then stir in the milk, tomatoes, and ½ cup|125 ml water. Bring to a simmer over medium-low and cook, stirring occasionally, until thick, about 1 hour. Season with salt and pepper and stir in the cream.
Meanwhile, heat the oven to 425°F. Bring a large saucepan of generously salted water to a boil. Add the pasta and cook until just under al dente, about 10 minutes. Drain, reserving ½ cup|125 ml cooking liquid. Toss the pasta with the sauce, reserved pasta water, and half of the cheese. Transfer to a 9-inch-by-13-inch baking dish and top with the remaining mozzarella . Bake until the cheese is melted and the mixture is bubbling, 18 to 20 minutes. Serve immediately with extra parmesan cheese and some garlic bread. Heck, a salad is nice to have with it, too.
Miso grateful for your secrets