Point Easy shares its house favorite Bolognese recipe: a slow-cooked, lovingly crafted classic with old-school Italian soul—made to simmer low, freeze well, and win winter dinners.
Bolognese
Ingredients
- ½ lb. ground lamb
- ½ lb. 80/20 ground beef
- ½ lb. 80/20 ground pork
- 1 c. celery (minced)
- 1 c. carrot (minced)
- 2 c. yellow onion (minced)
- 12 garlic cloves
- 1 tsp. red chili flakes (crushed)
- 1 tsp. fennel seed (ground)
- 1 tbsp. kosher salt (divided)
- 28 oz. (2 cans) San Marzano tomatoes (whole)
- 1½ c. red wine (Point Easy recommends sangiovese)
- 1½ c. whole milk
Directions
- Brown the meat: In a large, heavy-bottomed pot, add all the ground meats with half the salt. Cook over medium-high heat, breaking apart and allowing moisture to cook off. Brown well.
- Add vegetables and aromatics: Spoon off half the fat. Add celery, carrot, onion, and garlic into the pot with chili flakes, fennel, and remaining salt. Cook for 5–10 minutes, stirring, until soft and lightly golden.
- Make the sauce: While the vegetables cook, purée the San Marzano tomatoes until smooth. Add them to the pot along with the red wine and milk, then stir thoroughly to combine. Bring to a gentle simmer and cook uncovered for about 2 hours, stirring occasionally. A lower, slower simmer yields a thicker, deeply concentrated sauce. A slightly higher simmer results in a looser texture. Choose your preferred consistency, but avoid rushing; flavors develop with time.
- Serve or store: Serve immediately over cooked pasta with a bit of butter, a splash of heavy cream, freshly cracked black pepper, and an optional drizzle of sherry vinegar for brightness. Alternatively, cool and refrigerate for up to 1 week, or freeze in portions for up to 3 months.
“I’d say 80% of great Italian cooking is sourcing the best ingredients. The other 20% is knowing when to step aside and let those ingredients do the talking.”—chef Reuben Tomlins, Point Easy
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