One cannot talk about Beef Bolognese without talking about Julia Child.
If there’s one word that describes Julia, it is: fearless.
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child
I love how she wasn’t afraid to make waves and try new things. I love how she was tall and proud. I love how she didn’t hide how smart she was, even though intelligence wasn’t necessarily a quality appreciated in women at that time.
And I love her unapologetic enjoyment of food.
I wish I could have met her before she died. I’m pretty sure we would have been BFFs.
Beef Bolognese is actually not very hard to make. You chop up the ingredients, stick it on the stove to cook for the afternoon, and enjoy the lovely way your house smells until it’s time for supper.
It doesn’t look the prettiest in the pot. But you’ll be sneaking spoonfuls all day.
When the flavors are married, it’s time to eat. Spoon the sauce over pasta, and grates some cheese on top. I used Asiago, because that’s what I had in my fridge. I love those new little Sargento Tastings, so you don’t have to buy an entire huge hunk of cheese.
Sargento isn’t sponsor or anything…I just love their product.
This is one of those recipes that is even better the next day. I made a huge pot and nibbled at it the entire week.
Here’s the printable recipe. It’s a version of a recipe I found on My Recipes. Hope you enjoy it!
Beef Bolognese with Asiago Cheese
Classic beef bolognese topped with freshly grated asiago cheese. You'll want to make extra, because this is a crowd-pleaser!
- 2 tablespoons olive oil
- 1 large diced onion
- 2-3 stalks diced celery
- 1 handful of diced baby carrot
- 1 teaspoon minced garlic
- 1/4 pound bacon or pancetta, chopped
- 1 1/2 pounds ground beef
- 1 cup dry white wine
- 1 cup whole milk
- 1 6-ounce can tomato paste
- 1 14½-ounce can petite diced tomatoes (undrained)
- 1/4 teaspoon red pepper
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 - 2 teaspoons salt (to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 box dried pasta
- freshly grated asiago cheese, to taste
- Add oil to dutch oven. Saute onion, celery, carrots, and garlic over medium heat for 5 - 8 minutes, until onions are soft.
- Add the bacon or pancetta to the dutch oven for about 5 minutes, then add ground beef and cook until brown. Remove all ingredients from the pan.
- Deglaze the pan pan with wine, scraping the bottom to get up any brown bits. Allow to reduce slightly, then add the remaining ingredients, except pasta and cheese.
- Simmer on the stove for at least one hour on medium heat or several hours on medium-low heat, stirring occasionally.
- About 15 minutes before you're ready to eat, boil water and prepare pasta.
- Ladle beef bolognese over pasta and top with freshly grated cheese.
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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.