Buttermilk Bolognese
A different take on traditional Bolognese sauce. The buttermilk gives extra flavor.
Calories per serving: 192kcal
Ingredients
- 2 tablespoons (29.57 ml) *olive oil
- 1 pound (453.59 g) ground beef
- 1 (1) onion, chopped
- 4 cloves (4 cloves) garlic, sliced
- 4 cloves (4 cloves) garlic, minced
- 1/4 cup (37.25 g) bell pepper, chopped
- 1 quart (946.35 ml) buttermilk
- 2 teaspoons (9.86 ml) oregano
- 2 teaspoons (9.86 ml) Tuscan Sunset
- 1 teaspoon (4.93 ml) salt
- 3 teaspoons (14.79 ml) sugar
- 1/3 cup (78.86 ml) red wine
- 58 oz (1.64 kg) San Marzano tomatoes, 2 cans whole, chopped
- 2 tablespoons (29.57 ml) parmesan cheese, grated
- 2 tablespoons (29.57 ml) unsalted butter
- 2 tablespoons (29.57 ml) freshly grated Parmesan, for serving
- 1 teaspoon (4.93 ml) freshly ground black pepper, for serving
Instructions
- Mise En Place
- Put olive oil in a Dutch oven and let it get very hot. Add the bell pepper first, then onion. Saute the onion until it is translucent. Add the garlic slices and saute until they are also translucent, then add the remaining minced garlic. Saute that for about 30 seconds.
- Add the meat, 1 teaspoon of Tuscan Sunset, one teaspoon of oregano and 1/2 teaspoon salt. Saute and turn frequently to get the meat browned. Scrape up the fond that forms.
- Add the buttermilk, stir and reduce the heat to low. Cook down by half, about two hours. Stir every half hour.
- Add the tomatoes, wine, remaining spices, sugar, and cheese. Taste for seasoning. Continue to cook on low for 2 hours, or until the liquid is reduced by half, stirring every half hour.
- Just before the end of cooking, cook and drain your favorite pasta.
- At the end of cooking, add the butter and let it melt into the sauce. Give it one more stirring and serve.
- Top with freshly grated Parmesan and freshly ground black pepper.
Notes
This makes a lot of sauce. You can save about a quart of it, freeze it, and use it later to make lasagna.
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