I AM ALWAYS EXPERIMENTING WITH BOLOGNESE. I MAKE IT WITH WHATEVER INGREDIENTS I HAVE AT HOME. BUT AT LONG LAST, I THINK I’VE FIGURED OUT MY FAVE VERSION.
The red wine vinegar adds a really yummy tartness. You’ll need to taste this as you go long. And be VERY generous with the vinegar.
- 1 1/2 ground beef
- 1 large red onion, chopped
- 1 large yellow onion, chopped
- 6 garlic cloves, minced (you can use more or less, to taste)
- 1 tsp red chili flakes (more or less, to taste)
- 1 tbsp smoked paprika
- 1 1/2 cups red wine vinegar (it sounds like a lot, but that’s what makes this recipe)
- 2 large cans (28 oz) tomatoes
- 1 heaped tsp brown sugar
- olive oil for frying
- 2 tsp salt (plus more to taste)
- In a large pot, add about a tablespoon of olive oil over a medium heat. Season beef pieces with salt and pepper. Brown the beef.
- Sprinkle the chili flakes and add the paprika to the beef. Stir well.
- Remove beef from the pot and set aside.
- In the same pot, add the onions. Sauté for 3 or 4 minutes. Stir well.
- Add the garlic and sauté (but be careful not to burn). Add the vinegar.
- Add the beef back to the pot. Add the tomatoes, the sugar and about two cans of water.
- Cover the pot, with a small gap to allow some steam to escape.
- Cook on the stove for about 2 hours. Add splashes of water, if the sauce starts to dry. Stir periodically.
- Taste and adjust seasoning before serving.
And don’t forget, I have plenty of foot-stomping beats to cook along with. Check out my song lists at Savory Sounds!