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Red Wine Vinegar Bol

February 27, 2018
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Meat
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Posted by Leone Lakhani
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.

INGREDIENTS:

  • 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)

METHOD:

  1. 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.
  2. Sprinkle the chili flakes and add the paprika to the beef. Stir well.
  3. Remove beef from the pot and set aside.
  4. In the same pot, add the onions.  Sauté for 3 or 4 minutes. Stir well.
  5. Add the garlic and sauté (but be careful not to burn). Add the vinegar.
  6. Add the beef back to the pot. Add the tomatoes, the sugar and about two cans of water.
  7. Cover the pot, with a small gap to allow some steam to escape.
  8. Cook on the stove for about 2 hours. Add splashes of water, if the sauce starts to dry. Stir periodically.
  9. Taste and adjust seasoning before serving.

SAVORY SOUNDSFullSizeRender

And don’t forget, I have plenty of foot-stomping beats to cook along with. Check out my song lists at Savory Sounds!

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bolognesepastatomato
Tags
beefbolognesered wine vinegarvinegar
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Red Wine Vinegar Bol | NOT JUST FALAFS