Shihoma’s version of a classic Bolognese Sauce!
Once the bolognese is ready, you can pair it with your favorite pastas, make a lasagna, or even just add it on top of some polenta.
Halve, peel, and small dice 1 onion
Trim, halve, and small dice 1 carrot
Small dice 1 stalk of celery
Add ½ tbsp of extra virgin olive oil and the diced onion to a saucepan over medium heat
Add the diced celery and carrot. Mix well
Turn the heat down to low and add ½ tbsp of extra virgin olive oil. Mix and let it cook for 10-15m to soften the vegetables
Add ⅓ cup of tomato purée and mix it. Add ⅓ cup of white wine and stir to incorporate. Cook for 5m to evaporate the alcohol content
Add 500 g of ground pork and 500 g of ground chuck
Add 180 g of ground guanciale and mix it
Place the lid on and let it simmer for 3h to cook. If necessary, add a little bit of water and stir occasionally. Adjust seasoning with salt to taste. The bolognese sauce is ready
Grab your favorite pasta and enjoy!
Yield 4 people
Ground Pork500 g
Ground Chuck500 g
White Wine⅓ cup
Tomato Purée⅓ cup
Extra Virgin Olive Oil1 tbsp