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Stout Bolognese

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Servings 6 servings

Ingredients
  

  • 2 tbs 20g olive oil
  • 2 ribs 100g celery, chopped
  • 1 large 350g white onion, chopped
  • 1 large 120g carrot, chopped
  • 1 lbs 454g ground chuck (85% lean)
  • 12 wt oz 340g ground pork
  • 2 tsp 16g salt
  • 2 tsp 8g black pepper
  • 1 tsp 6g red peppers
  • ¼ cup 50g Mama Lil’s (pickled Hungarian goat horn peppers)
  • 1 cup 268g whole milk
  • 12 ounces 340g stout
  • 1.5 lbs 680g crushed tomatoes
  • 1 tbs 16g tomato puree
  • 1 cup 80g fresh shaved or shredded parmesan
  • 6 servings parppardelle pasta about 1 ½ lbs 525g

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the celery, onions, and carrot. Cook until the vegetables have softened and the onions have started to caramelize, at least 15 minutes and up to 45 (the longer you allow the onions to caramelize, the better the overall flavor).
  • Add the beef, pork, salt, black pepper, red pepper and Mam Lil’s, allow meat to brown, breaking up as it cooks.
  • Add the milk and allow to cook until the milk looks as though it is mostly cooked off, and the pan looks mostly dry, about 10 minutes.
  • Add the stout, cooking until the beer is mostly gone, about 15 minutes.
  • Stir in the tomatoes and tomato puree, cook over medium/low heat (very low simmer), for three to four hours (you can transfer the sauce to a slow cooker instead, cook on low for 8 hours).
  • Stir in the parmaesan in the last ten minutes of cooking.
  • Serve over pasta, sprinkle with additional parmesan if desired.