Ingredients 1/2 cup unsalted butter 2 yellow onions, chopped 6 carrots, chopped 12 cloves garlic 1 1/2 pounds Ground sirloin 1 1/2 pounds ground pork 1 cup dry white wine 1 can 28 oz. tomato puree 1 can 28 pz. whole peeled tomatoes 12 Fresh basil leaves 2 dried bay leaves 1 1/2 tablespoons kosher salt 1/2 teaspoon crushed red pepper 2 tablespoons balsamic vinegar
Instructions 1. Melt butter in a large Dutch oven or pot over medium-high. Add onions, carrots, and garlic and cook, stirring occasionally, until softened, 7 to 8 minutes. Add beef and pork and cook, stirring and breaking up with a wooden spoon, until no longer pink and just cooked through, 8 to 10 minutes. 2. Add wine and increase heat to high. Bring to a boil and cook until liquid reduces by half, 6 to 8 minutes. Add tomato puree, whole tomatoes and their juices, basil, bay leaves, salt, and crushed red pepper, breaking up tomatoes with a spoon. Reduce heat to low; cover and simmer, stirring often, until thickened and reduced to 8 cups, about 1½ hours. Discard bay leaves and stir in vinegar. Store tightly covered in the refrigerator for up to 5 days or freeze for up to 3 months.
Description I love Bolognese and this shorter cooking version is marvelous.
Servings
12
Notes I love bolognese and decided to make it at home. Most recipes require many hours of cooking so I tried this one and it is marvelous. It makes quite a bit so have freezer containers ready.
Source Real Simple
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