MJ's Spaghetti Bolognese
MJ’s Spaghetti Bolognese
3 strips of bacon - chopped into small pieces
1 onion - finely diced
2 stalks of celery - finely diced
2 carrots - finely diced
2 teaspoons In Emily’s Kitchen Signature Spice
2 teaspoons salt
2 teaspoons pepper
1 pound ground sirloin
1 tablespoon olive oil (optional)
4 cloves of garlic - finely diced
3/4 cup white wine
2 tablespoons tomato paste
3/4 cup whole milk
1 16 oz can of whole San Marzano tomatoes
1 1/2 cups of beef or chicken broth
1 tablespoon red wine vinegar
1 pound spaghetti
Parmesan cheese for topping
In a large dutch oven, add pieces of bacon. Cook on low heat for 15 minutes rendering out all the fat from the bacon.
Using a slotted spoon, remove the bacon and set aside on a plate with a paper towel.
Turn heat to medium and add in the onions, celery and carrots to the dutch oven.
Season with In Emily’s Kitchen Signature Spice, 1 teaspoon salt and 1 teaspoon pepper.
Cook on medium low heat for 30-40 minutes, stirring every few minutes. You want let these veggies really develop in flavor and brown.
After at least 30 minutes, add the ground sirloin to the dutch oven. Season the meat with a teaspoon of salt and pepper. Brown the meat breaking it up with a wooden spoon.
Add the diced garlic.
Brown the meat for 20 minutes on medium heat.
Add the tomato paste and cook for another 5 minutes.
Next, deglaze with the white wine. Cook on medium for 3-4 minutes.
Add in the can of tomatoes, milk and the beef or chicken broth. Give it a good stir and simmer on low heat for at least 1 hour with the lid ajar.
After an hour, add the red wine vinegar. Give it a good stir and taste to see if you need to season with any more salt and pepper.
Boil pasta until al dente and then add the noodles directly to the pot of bolognese sauce. Add in about 1 cup of pasta water to help coat to pasta with the sauce. Finish it off with parmesan cheese. Serve and enjoy!