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The Best Bolognese Sauce I've Ever Tasted

(post, Melissa Hamidi)


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After being on the road all week, we were looking forward to a quiet evening at home, and a good meal.  A good friend of the Navy Yard (and Guest Cherf on our blog today) suggested we team up and create a dish we could all enjoy ~ music to our ears!  I had no idea what I was in store for when I asked if he could make a sauce to go with my homemade pasta.  And so without further ado, here is the recipe for the best bolognese sauce I have ever tasted.  Eat you heart out Barbara Lynch - Boston has a new chef in town!

The recipe had some very surprising twists from the norm, certainly responsible for the incredible flavor:

2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 C olive oil
1/4 pound bacon, pulsed
1 pound ground pork, not lean
1 pound ground beef, lean
[2] 6 oz. cans of tomato paste
1 C whole milk
1 C water
1 C dry white wine [I used Quail Creek Sauvignon Blanc]
1 tsp fresh thyme leaves
Salt & Pepper to taste

Cook onions, carrots, celery, garlic in oil over moderate heat, stirring, until softened, about 5 min. Add all the meats and cook over moderately high heat, stirring to break up lumps, until no longer pink, about 6 more mins. Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce has thickened, about 1 to 1 1/2 hours. Add S & P to taste and eat.

I poured this on top of homemade tagliatelle, and let the pasta soak up its flavor. Paired with a spinach salad, great wine, and even better company, it was the recipe for a perfect night! Thank you so much Chef Matt, and yes we will do this again very soon.

Mangia Mangia!

Recipe created by Chef Matt of the Navy Yard
For more great recipes visit us at: http://amazingmeals33navyyard.blogspot.com