Scrappy Bolognese
By Recipe courtesy of Scraps
Scrappy Bolognese
By Recipe courtesy of Scraps
Yield/Serves:
About 2.5 quarts
- 6 ounces boneless pork shoulder, cut into 1 inch cubes, chilled
- 6 ounces beef chuck roast, cut into 1 inch cubes, chilled
- 4 ounces prosciutto ends, cut into ½-inch cubes, chilled
- ½ medium yellow onion, cut into 4 pieces
- 2 medium carrots, peel on, cut into 1 inch pieces
- 1 celery stalk with leaves, cut into 1 inch pieces
- 2 tablespoons olive oil
- 2 garlic cloves, smashed
- 1 teaspoon red pepper flake
- 1 teaspoon fennel seed
- Sea salt and freshly ground black pepper
- 6 ounces dry white wine
- 8 ounces whole milk
- 1-28 ounce can of whole tomatoes
- 6 ounces chicken stock
- 1 bay leaf
- 1 sprig of fresh thyme
Freeze your KitchenAid food grinder attachment pieces.
Attach the KitchenAid food grinder to your stand mixer and fit with the largest die and a bowl set underneath. Feed pork, beef and prosciutto through, set aside. Set a new bowl underneath the grinder and feed through the onion, carrots and celery, set aside.
To a large Dutch oven set over medium heat add oil. When oil begins to shimmer add smashed garlic, chili flakes and fennel seed. Cook until garlic turns golden brown, about 3 minutes. Add ground meats to pan and season with salt and pepper. Cook meat until browned and fat has rendered and is visible in pan. Add ground vegetables and cook, stirring occasionally until vegetables are browned and excess liquid has evaporated.
Deglaze pan by adding wine, scraping bottom of pan with a wooden spoon to release all browned bits. Add milk and stir to combine, simmer until milk has reduced by half. Crush the whole canned tomatoes with your hands and add to the Dutch oven along with all juice, add chicken stock, bay leaf and thyme. Reduce heat to low and simmer for minimum 1 hour, and up to 3 hours.
Taste and adjust seasoning.
Attach the KitchenAid food grinder to your stand mixer and fit with the largest die and a bowl set underneath. Feed pork, beef and prosciutto through, set aside. Set a new bowl underneath the grinder and feed through the onion, carrots and celery, set aside.
To a large Dutch oven set over medium heat add oil. When oil begins to shimmer add smashed garlic, chili flakes and fennel seed. Cook until garlic turns golden brown, about 3 minutes. Add ground meats to pan and season with salt and pepper. Cook meat until browned and fat has rendered and is visible in pan. Add ground vegetables and cook, stirring occasionally until vegetables are browned and excess liquid has evaporated.
Deglaze pan by adding wine, scraping bottom of pan with a wooden spoon to release all browned bits. Add milk and stir to combine, simmer until milk has reduced by half. Crush the whole canned tomatoes with your hands and add to the Dutch oven along with all juice, add chicken stock, bay leaf and thyme. Reduce heat to low and simmer for minimum 1 hour, and up to 3 hours.
Taste and adjust seasoning.