Growing Chefs! Ontario Bolognese


This classic tomato sauce is great with pasta, polenta, or gnocchi; pretty much any delicious Italian carbohydrate to soak up the delicious sauce. Make sure to serve it with loads of fresh parmigiana!
Serves 4 to 6
1 medium onion, diced4 cloves garlic, minced1 carrot, diced2 ribs celery, diced1 227 gram package white or brown mushrooms, diced1 can crushed tomatoes1 cup vegetable stock2 bay leaves1 pound ground beef1/4 cup fresh basil, chopped1/4 cup fresh parsley, chopped Pinch red pepper flakes2 tablespoons grapeseed oil Salt to tast Pepper to taste
Medium potCutting boardParing knifeMeasuring cupsMeasuring spoonsRaspCan openerStrainerWooden spoonPeelerBowls of various sizesTasting spoonDish towel

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.