Pasta Bolognese with red wine and smoked pork belly

DESCRIPTION

Hearty, rich Bolognese with red wine and smoked pork belly! Everyone probably has their own unique way of cooking this dish, where there is no such thing as a “correct” recipe. It all depends on personal flavor. I want mine to be rich, umami packed and have a distinct tomato and herb flavor. Key to achieve this:

1. Fry the mince separate from the onion since the mince requires high temperature to crisp up, while the onion needs medium/low heat to caramelize without burning

2. Use good quality canned tomatoes and lots of tomato puree

3. Use generous amounts of wine

4. Add Chinese soy and beef stock cube for extra umami

5. Use a combination of dried and fresh herbs for extra herb umpf

Here’s how you make my version!

INGREDIENTS (6-8 Portions)

Bolognese

• 2-4 yellow onions, depending on size

• A couple of spring onions, optional

• 4 garlic cloves

• One small carrot

• 100 g celeriac root or celery

• 500 g beef mince, preferably chuck with high fat% that you grind yourself

• 100 g of smoked pork belly

• 0.5 dl tomato puree

• 1 tbsp dried oregano

• 1 tbsp sweet paprika powder

• 1 tsp thyme

• 3-5 dl of wine, red or white (generates different flavor, but both are good)

• 1 beef stock cube

• 2x400 g of whole canned tomatoes

• Salt, freshly ground black pepper

• Some fresh parsley

• Lots of fresh basil

• Butter and oil for frying

• White/red wine vinegar (potentially)

For serving

• 100-125 g pasta/person

• Freshly ground black pepper

• Olive oil

• Generous amount of grated parmesan

• Finely chopped basil or some chervil stalks

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INSTRUCTIONS

It’s good to make a big batch of Bolognese and freeze in zip lock bags. Great to take out if you want to have a quick midweek dinner or are out hiking.

1. Cut the pork belly in really small cubes. Fry in oil until the fat renders and it becomes really crisp. Remove the meat from the pan but keep the fat.

2. In the same pan, add some more oil and fry the mince on high heat until crisp. Don't overcrowd the pan, you might need to fry it in two batches. Put on a plate.

3. Finely chop the onion, garlic, carrot and celeriac root/celery (save the green parts of the spring onions). Fry on medium heat in oil and butter for 10-20 min, or until the onion starts to caramelize. Season with salt and pepper in the beginning.

4. Add the herbs, spices and the tomato puree. Fry a few min on high heat, then add the wine. Let reduce by half.

5. Add the beef stock cube, canned tomatoes, beef and pork. Let come to a boil, then simmer for 15 min - 24 hours. More time, more complexity and richness. Less time, more fresh and simple flavor. If you're going for the long haul, cook the Bolognese in a cast iron pot and put the whole thing in the oven with a lid at 100 degrees for 12-24 hours.

6. When it's done cooking, adjust seasoning with more salt, pepper and potentially some vinegar for acidity. Finely chop the parsley and basil and add it, along with the green parts of the spring onion.

7. Serve with pasta and top with lots of parmesan and fresh basil!

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