I’m so excited, my friend Gaby from What’s Gaby Cooking is hanging out with us today and sharing some Bolognese deliciousness that I cannot wait to try!
With Super bowl just around the corner, this would be perfect to for all those meat eatin’ football fans. Plus, it’s is versatile. For those that aren’t gluten-free, you can top this over regular pasta or for another gluten-free option you could even throw over a bowl of quinoa. I personally just want to eat with a spoon.
ps. Gaby has a book coming out soon and it’s ALL about avocados!! I just might need to dedicate an entire week of avocado eating in her honor. Who’s with me?
Hi Guys!! I’m so jazzed to be posting over here today on Lisa’s site! Lisa is one of my most favorite people in the whole wide world and I am so happy that she’s finally had her baby and gets to enjoy being a mom!! I’m already planning my trip up to Portland to go visit It’s going to be the best!
So let’s talk food shall we? I’m super stoked about this recipe. This bolognese sauce is the best! And while it does take a little bit of time to prepare, it’s totally worth it! Plus it’s a lot of adding things into a pot and then walking away for a while so the sauce can do it’s thang! The flavors are basically out of this world and everyone is going to be obsessed with this meal. Since it takes over an hour to make the sauce, the flavors have a lot of time to develop and really make something special. I tend to make this in a double batch and then freeze it so I can pull it out of the freezer at a moments notice and warm it up for dinner on a cold day.
I throw this on top of my favorite quinoa pasta, top it with some fresh basil and parmesan cheese and call it a day!
- 3 tablespoons extra virgin olive oil
- 3 ounces pancetta, finely chopped
- 1 medium onion, minced
- 3 medium stalk celery with leaves, minced
- 3 small carrot, minced
- 10 ounces ground pork
- 10 oz ounces ground beef
- 2 ounce thinly sliced Prosciutto, chopped
- 2/3 cup dry red wine
- 1 1/2 cups chicken stock
- 2 cups milk
- 3 cups canned plum tomatoes, drained
- Salt and freshly ground black pepper to taste
Heat the olive oil in a 12 inch dutch oven over medium-high heat.
Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes.
Add all the meats together, including the prosciutto. Stir into the pan and slowly brown over medium heat. Stir often, scooping under the meats with the wooden spatula. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Put them into the dutch oven and set over medium heat.
Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles.
Stir ½ cup stock into the dutch oven and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.
Cook your gluten free pasta according to the package directions. Once al dente, drain and set aside.
Serve the bolognese on top of a bowl of gluten free pasta
January 7 2013