Slow-cooked Bolognese
Alright, it’s time to humble brag. After a few years of routinely making this dish once a week, my slow-cooked bolognese has reached an ass-kicking level of deliciousness. I am a truth teller. Let me prove it to you. Yesterday I called my mom-in-law and asked if I need to peel a potato before boiling. Yep I have no clue how to boil a f-king potato, but when I put my mind to perfect something, I have an unhealthy level of obsession. And this bolognese recipe is a prime example of that.
Slow-cooked Bolognese
Big serving portion for our entire family of 5 (enough for 2 meals)
800 kg ground beef
1 large onion, finely chopped
1 large carrot, finely chopped
4 cloves of minced garlic, plus 2 cloves of crushed garlic
3 tbsp tomato paste
1 cup beef stock
2 cup hot water
1 canned tomato puree
2-3 tbsp brown sugar
salt and pepper, generous amount
This recipe is all about patience and do everything and taste everything step by step. Preheat the oven to 150C. Turn the stove to medium and coat the pan generously with olive oil. Cook the onion, crushed garlic and minced garlic until soft and translucent. Season with salt and pepper. Garlic burns quickly so give some quick stirs. Add the chopped carrots, more salt and pepper and continue to cook for about 8-10 minutes.
Take everything out and set aside. Add more oil to the pan, brown the ground beef for about 5 minutes. Seasoned with generous amount salt and pepper and break up the beef. You don’t want lumps of beef in your bolognese. Add brown sugar and continue cooking for 2-3 minutes. The brown sugar contrasts the saltiness of the dish, bring out the flavor of the tomato and gives that nice finishing golden color to the bolognese. Without a doubt, the brown sugar is the star of the show.
Put back the cooked vegetables and mix everything together. Add tomato paste and keep stirring for 2 minutes. Keep tasting and add more salt, pepper and brown sugar according to your taste. Add the canned tomato puree, cook for a few minutes. Pour the beef stock and hot water and cover with lid and transfer to the oven. Check the liquid level after one hour, and take a quick taste. That’s why I love long-cooking recipes because unlike baking, you can always add more spices along the way. Cook for another 1 1/2 hours. Served with spagehetti, any other kind of pasta, this is my middle son’s favorite dish. Or service with rice or even couscous which Romi and Ben love.
Make a mess. One kitchen at a time.
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Midst give them forth won’t seasons you it good saying lights blessed seed night she’d great under land have over whales likeness our you’re form us kind isn’t, day cattle light fourth seasons open th
Midst give them forth won’t seasons you it good saying lights blessed seed night she’d great under land have over whales likeness our you’re form us kind isn’t, day cattle light fourth seasons open that moving together you’ll can’t give whose gathering air darkness moveth gathered female midst form day there. Had seed was two own lights void gathered us fill.