Growing Chefs! Ontario Bolognese
Bolognese
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Chop the vegetables, starting with the onion. Slice the onion in half from the root to the tip and peel off the outer skin. Then, place the flat side down on the cutting board and slice horizontally from the tip to the root, leaving the root intact to hold the slices together. Slice across the onion in the other direction to dice the onion.
Peel the carrot, then cut in half from top to bottom, place the flat sides down on the cutting board, and cut in half from top to bottom again. Then cut across to dice.
Cut the celery in half from top to bottom, then cut across to dice.
Wipe any dirt off the mushrooms with a paper towel, cut off the very bottom of the mushroom stem, then place the mushroom stem side up on the cutting board and slice across. Turn, and dice the mushroom.
Pick the leaves of the basil and parsley from the stems and place on the cutting board, slice finely. Use the rasp to grate the garlic.
Get Cooking!
Heat the oil in the pot over medium heat until shimmering, then add the onion and cook, stirring often, until softened and translucent, about 3 minutes.
Add the garlic and chili flakes and cook until fragrant, about 1 minute.
Add the ground beef, and cook stirring frequently until cooked through. Season with salt.
Add the carrots and cook, stirring occasionally, until beginning to soften, about 3 minutes.
Add the celery and cook, stirring occasionally, until beginning to soften, about 3 minutes.
Add the mushrooms and continue to cook until they are soft, about 3 more minutes.
Add the tomatoes, bay leaves, herbs, and stock. Bring to a low simmer and allow to cook for 1 hour, stirring occasionally. If needed, add a cup or two of water to the pot to loosen the sauce. Taste, and adjust as needed with salt and pepper.
Growing Chefs! Ontario Recipe
Bolognese
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Chop the vegetables, starting with the onion. Slice the onion in half from the root to the tip and peel off the outer skin. Then, place the flat side down on the cutting board and slice horizontally from the tip to the root, leaving the root intact to hold the slices together. Slice across the onion in the other direction to dice the onion.
Peel the carrot, then cut in half from top to bottom, place the flat sides down on the cutting board, and cut in half from top to bottom again. Then cut across to dice.
Cut the celery in half from top to bottom, then cut across to dice.
Wipe any dirt off the mushrooms with a paper towel, cut off the very bottom of the mushroom stem, then place the mushroom stem side up on the cutting board and slice across. Turn, and dice the mushroom.
Pick the leaves of the basil and parsley from the stems and place on the cutting board, slice finely. Use the rasp to grate the garlic.
Get Cooking!
Heat the oil in the pot over medium heat until shimmering, then add the onion and cook, stirring often, until softened and translucent, about 3 minutes.
Add the garlic and chili flakes and cook until fragrant, about 1 minute.
Add the ground beef, and cook stirring frequently until cooked through. Season with salt.
Add the carrots and cook, stirring occasionally, until beginning to soften, about 3 minutes.
Add the celery and cook, stirring occasionally, until beginning to soften, about 3 minutes.
Add the mushrooms and continue to cook until they are soft, about 3 more minutes.
Add the tomatoes, bay leaves, herbs, and stock. Bring to a low simmer and allow to cook for 1 hour, stirring occasionally. If needed, add a cup or two of water to the pot to loosen the sauce. Taste, and adjust as needed with salt and pepper.