Jump to Recipe Print Recipe
This recipe was given to me by a very sweet lady I met during a trip to Hawaii.  I know you don’t expect to find great Italian food in Hawaii, but this stuff was amazing!  I have tweaked it over the years to make it easier and more home cook friendly.
Now, you need time to make this recipe.  Not hands on time, but it needs to simmer for a few hours to bring out all the fabulous flavors.  Just make it in the morning and let it simmer on low all day.  Or if you are one of those weekend organized cooks then by all means make us all look bad and make it on the weekend and pop it in the freezer or fridge until you are ready to use it.
Print

Bolognese

A classic Bolognese sauce

Servings 6

Ingredients

  • 1 (16oz) Cans crushed tomatoes
  • 4 Tablespoons Olive oil
  • 1/2 medium Onion
  • 3 Stems celery
  • 2 Large carrots
  • 4 Garlic cloves
  • 2 lb. Ground meat (can be 100% beef, or or 50% of any two or 1/3 of each of the following: beef, pork, veal)
  • 1 teaspoon Salt
  • 1 Tablespoon Italian seasoning
  • 1/2 teaspoon Crushed chili flakes (or add more if like more heat)
  • 1 Tablespoon Rosemary, chopped 
  • 1/2 Cup Red wine (such as Chianti or whatever you have on hand)
  • 1/2 Cup Whole milk or heavy cream
  • 1 Cup Beef broth
  • 1/2 Cup Brandy
  • 1/4 Cup Parsley, chopped
  • 1/2 Cup Parmesan cheese
  • 1 lb. Spaghetti pasta (I actually like Bucatini-it's a bit thicker

Instructions

  1. In a mini prep or food processor, chop onion, celery, carrots and garlic together.  

  2. Heat oil in a large stock pot over medium heat.  Add vegetable mixture.

  3. After veggies have softened (about 5 minutes), add meats.  Using a wooden spoon break down chunks and sear on medium high heat. After about 5 minutes the meat should be almost cooked through.  

  4. Add salt, Italian seasoning, chili flakes and rosemary. Let simmer until the meat is browned. 

  5. Add milk and simmer until all the milk is absorbed.  Add crushed tomatoes, broth, wine and brandy. Simmer on low for 2 hours, stirring occasionally.  Do not let mixture come to a boil.  

  6. When ready to eat, toss sauce with hot pasta.  Top with parsley and Parmesan cheese.