Nateur Cooking With Jena Covello: Beef Bolognese

Nateur Cooking With Jena Covello: Beef Bolognese

This takes a while to make. I promise it's worth it. My picky boyfriend said it's one of the best bolognese dishes he's ever had...

2 tbsp organic olive oil

16 ounces grass fed organic ground beef

1/2 brown organic onion, finely diced

3/4 small organic carrot, finely diced

3/4 of 1 stalk organic celery, finely diced

3 garlic cloves, finely chopped

1/2 tbsp of rosemary 

1/2 tbsp fresh sage, finely chopped

⅓ cup tomato paste

1 cup white wine 

2 cups chicken bone broth

1 cup whole organic milk

2 tbsp organic salted butter 

Salt and pepper

¼ cup raw heavy cream

 

Instructions

  1. Heat 1 tbsp of olive oil over medium heat and add the ground meat. Don't worry about breaking it all up, I prefer to leave it in one or two big chunks to get color on outside and leave raw on inside. 
  2. When it has some color on it, but still raw in the middle, set aside.
  3. Heat the other 1 tbsp of olive oil in a heavy bottomed saucepan and add the onion, celery, carrot mixture and plenty of pink salt and pepper and sautee until soft- about 10 mins. Lower heat if it starts to brown and add more oil if it dries out too much.
  4. Add the garlic and herbs and continue cooking.
  5. Add the ground meat and stir in the tomato paste. Cook for five minutes and break up the meat really well with a wooden spoon.
  6. Add the wine and butter let it cook. The meat should be completely broken up. 
  7. Add the chicken stock and milk and bring to a simmer.
  8. Taste the liquid for seasoning and add salt and pepper. 
  9. Lower the heat to a 1 or 2 right and cook it uncovered for 1-1.5 hours. It should barely be bubbling. Stir it occasionally.
  10. Turn the heat off, place a lid on top and let it sit and marinate on the stove at least 3 hours. It should taste amazing!
  11. Once it’s cooled down, place in food processor and blend it altogether. 
  12. When you’re ready to heat it and serve it, add 1/4 cup of raw heavy cream to the pan and mix it together. 
  13. Boil your pasta and serve the sauce with parmigian. It tastes so good it doesn’t even need parmigian!