Beth's Bolognese

Ingredients

• 3 carrots, finely chopped

• 2 celery stalks, finely chopped

• 1 large onion, finely chopped

• 5 cloves garlic (or more, to taste), minced

• 3–4 tbsp tomato paste

• Salt and freshly ground black pepper

• Pinch of red pepper flakes

• 1 tsp ground fennel seed

• 1½ cups red wine, divided

• 3 (28 oz) cans whole peeled tomatoes, puréed

• ½ lb spicy Italian sausage

• ½ lb ground beef

Instructions

1. Prep the Aromatics

   In a large heavy pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the carrot, celery, and onion, and sauté until softened and most of the moisture has evaporated, about 8–10 minutes.

2. Add Garlic & Tomato Paste

   Stir in the garlic and cook for 1–2 minutes until fragrant. Add the tomato paste and cook for another 1–2 minutes, stirring constantly, until the paste darkens slightly and the mixture feels dry.

3. Season & Deglaze

   Season with salt, pepper, red pepper flakes, and ground fennel seed. Pour in 1 cup red wine and cook, scraping the bottom of the pot, until the wine is reduced by about half.

4. Add Tomatoes

   Stir in the puréed tomatoes. Bring to a simmer while you prepare the meat.

5. Mix the Meat

   In a separate bowl, combine the sausage, ground beef, and remaining ½ cup wine. Massage the wine into the meat with your hands, breaking it into very fine pieces.

6. Simmer the Sauce

   Add the raw meat mixture directly to the simmering tomato sauce. Stir well to break up any clumps. Lower the heat and let the sauce simmer gently for 1½ hours, stirring occasionally. Taste and adjust seasoning as needed before serving.