The Basics: Bolognese

Southern Entertaining By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Hostess. KItchen Eseentials. Wooden Spoons. Cooking & Baking TutorialsCooking Essentials

The Technique 

Bolognese

A classic Italian bolognese, sometimes referred to as ragù, is a meat based sauce. It’s ideal to serve over cooked spaghetti noodles or used to prepare lasagna. Often times a bolognese is made with aromatic vegetables that are cooked & deglazed with wine. Plum tomatoes & just a bit of tomato paste are added along with a combination of meat, typically beef & veal or ground pork. Although it may be served or used right away, the flavors truly develop when left to meld in the refrigerator for a day. Learn how to prepare this traditional sauce originally from Bologna, Italy that your family will rave over.

The Basics. Classic Bolognese By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLIpstick Southern Hostess Southern Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Bolognese
makes about 9 cups

1 lb 80% lean ground beef
1 lb ground pork 
2 1/2 tsp kosher salt, divided
1 Tbsp olive oil
1 medium sweet onion, diced
2 carrots, peeled & diced
2 celery ribs, diced
6 garlic cloves, pressed
1 cup red wine
1 {6-oz} can tomato paste
2 {28-ounce} cans whole, peeled tomatoes, slightly crushed
4 cups water
1/2 cup chopped fresh oregano
1/4 cup chopped fresh parsley
1 tsp crushed red pepper flakes
1/4 tsp freshly ground black pepper

Crumble the beef & the pork in a Dutch oven & sprinkle with 1 teaspoon salt. Cook the meat over Medium-High heat until no longer pink, about 8 minutes. Drain & set aside. Sauté the onions, the carrots & the celery in the same Dutch oven in hot oil over Medium heat until softened, about 8 minutes. Sprinkle with 1/2 teaspoon salt. Add the garlic & cook until the fragrant, about 20 seconds. Deglaze the pan with the wine & allow the steam to subside. Stir in the tomato paste, the tomatoes & the water. Bring to a boil; stir in the oregano, the parsley, the crushed red pepper flakes, the black pepper & the remaining 1 teaspoon salt. Simmer the sauce on Medium-Low 1 hour, stirring occasionally. Use as directed in specific recipe applications. 

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{testing notes}

How To Make Classic Bolognese

There are many simplified versions of this concept that grace American tables daily. The most basic formulas rely on prepared sauces whereas cooked ground beef is added but if you’re not adding much else, you’re truly missing out. Sauté a bit of onion & garlic when browning the meat & be sure to add freshly chopped basil or oregano to instantly boost the flavor. A little red wine is added to the Classic Bolognese which gives the sauce robust depth. Consider using a splash here & there when using other prized recipes, too.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

The Basics. Classic Bolognese By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLIpstick Southern Hostess Southern Entertaining TV Cooking Personality Pastry Chef Birmingham AlabamaNo. 1

Crumble the beef & the pork in a Dutch oven & sprinkle with 1 teaspoon salt. Cook the meat over Medium-High heat until no longer pink, about 8 minutes. Drain & set aside. Sauté the onions, the carrots & the celery in the same Dutch oven in hot oil over Medium heat until softened, about 8 minutes. Sprinkle with 1/2 teaspoon salt. Add the garlic & cook until the fragrant, about 20 seconds. 

The Basics. Classic Bolognese By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLIpstick Southern Hostess Southern Entertaining TV Cooking Personality Pastry Chef Birmingham AlabamaNo. 2

Deglaze the pan with the wine & allow the steam to subside. 

The Basics. Classic Bolognese By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLIpstick Southern Hostess Southern Entertaining TV Cooking Personality Pastry Chef Birmingham AlabamaNo. 3

Stir in the tomato paste, the tomatoes & the water. Bring to a boil; stir in the oregano, the parsley, the crushed red pepper flakes, the black pepper & the remaining 1 teaspoon salt. Simmer the sauce on Medium-Low 1 hour, stirring occasionally. Use as directed in specific recipe applications. 

 The Tune
“East Of The Sun” Billie Holiday 

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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