Bury Me Bolognese
Bolognese is made differently in every household, and this recipe… is mine. The sauce is great on its own, but even better in a Lasagna. (Recipe and Video coming soon for that one)
Ingredients:
-Meat
2lb Ground Beef 900g
1lb Ground Pork 450g
-Mirepoix
1 Onion 360g
1 Carrot 180g
2 Stalks Celery 180g
-Spices (Adjust however you like)
3 Bay Leaves
1 tsp Dried Basil
½ tsp Dried Thyme
½ tsp Dried Oregano
¼ tsp Dried Red Pepper
3 Cloves Garlic
Parmesan Rinds
2 tsp Salt
1 tsp Pepper
(1-2 Tbsp of the rendered grease from earlier – optional)
-The Rest
Approx – 6lb Crushed Tomatoes 2.72kg
Water
Salt
Pepper
1 Cup Heavy Cream
Directions:
Fry the ground meat in the largest pot you own. As the fat renders set it aside for later, so that the meat browns instead of boiling.
Once the meat has started to brown, add the finely diced mirepoix.
Steam those for 5 minutes before deglazing with a glass of red wine. Measure with your heart.
Scrape off all the browned bits of meat, and then add your spices, tomatoes, and water until the whole mix is fully covered with water and boils loosely.
Simmer on low, covered for 4 hours (or more).
When the sauce reaches its ultimate thickness add salt, pepper, and heavy cream to taste.
Toss with your favorite pasta and share with the love of your life.
#bolognese #italianfood #burymebolognese #pasta #cooking
If you really love someone don’t make them Merry me chicken make them Berry me Bowes weddings end every day in cold feet or divorce but with this Bowes anyone you share it with will be by your side till your dying day start with ground beef two parts beef and one part
Pork now will you die alone if you don’t grind the meat yourself why risk it as that cooks in a large pot set aside any rendered grease so that things get nice and golden then finally dice onions carrots and celery in a 211 Mir POA sweat those for a bit and then deglaze
Everything with a glass of red wine make sure to taste the wine before and after for quality control toss in The Not So secret blend of herbs and spices from the pinned common and a big can of crushed tomatoes then top it off with the same can washed out with water let
That simmer lid on for 4 hours 4 hours for eternal love that’s a good deal and then once the sauce has reached its final thickness add salt pepper and heavy cream to taste
34 Comments
Bury Me Bolognese
Bolognese is made differently in every household, and this recipe… is mine. The sauce is great on its own, but even better in a Lasagna. (Recipe and Video coming soon for that one)
Ingredients:
-Meat
2lb Ground Beef 900g
1lb Ground Pork 450g
-Mirepoix
1 Onion 360g
1 Carrot 180g
2 Stalks Celery 180g
-Spices (Adjust however you like)
3 Bay Leaves
1 tsp Dried Basil
½ tsp Dried Thyme
½ tsp Dried Oregano
¼ tsp Dried Red Pepper
3 Cloves Garlic
Parmesan Rinds
2 tsp Salt
1 tsp Pepper
(1-2 Tbsp of the rendered grease from earlier – optional)
-The Rest
Approx – 6lb Crushed Tomatoes 2.72kg
Water
Salt
Pepper
1 Cup Heavy Cream
Directions:
Fry the ground meat in the largest pot you own. As the fat renders set it aside for later, so that the meat browns instead of boiling.
Once the meat has started to brown, add the finely diced mirepoix.
Steam those for 5 minutes before deglazing with a glass of red wine. Measure with your heart.
Scrape off all the browned bits of meat, and then add your spices, tomatoes, and water until the whole mix is fully covered with water and boils loosely.
Simmer on low, covered for 4 hours (or more).
When the sauce reaches its ultimate thickness add salt, pepper, and heavy cream to taste.
Toss with your favorite pasta and share with the love of your life.
#bolognese #italianfood #burymebolognese #pasta #cooking
Looks mad delicious no cap
I get hungry each time I watch your vids
This recipe looks really delicious as per usual for your recipes!
I was wondering if there is a way to substitute the red wine for people who cannot consume alcohol?
I don’t like celery all that much and sometimes I leave it out of the mirepoix. Is this a sign of weak character?
Raw garlic?
I offered a nice lady Bury Me Bolognese once. Now I’m not allowed north of Perugia.
Bro I don't even like Italian food but this looks fire
Obviously a disciple of the Keith Floyd mode of cooking 😅
That's one of the best looking bolognese on the internet!❤
What are you going to do with all of that?
May i suggest my favorite dish?
Cook some spaghettini and mix them with besciamella, shape them like nest, flour them, and put them upside down on a tray in the refrigerator for a night rest.
Next day deep fry them till they are golden and crunchy and at the very last moment fill them with your wonderful bolognese. Serve those to people and they will love you for the rest of their life.
Edit: in the remote case you will consider to actually make my nidi (nests), please let me know cause I'd be super happy
Most weddings end in cream pies.
i knew an italian family growing up. They always had a pot of Bolognese on, pasta fixes everything lol
I will sometimes use hickory smoked bacon instead of pork for my sugo for an interesting depth of flavour. Love a spag bog as we call it here in Oz
Bologna native here. It take much more time, and please stop with tomato, otherwise you get a Neapolitan Ragu, not a Bolognese ragu.
This dudes the best
Why do you put the spices in a cheesecloth pouch instead of directly into the sauce? I understand what the pouch does, but why not directly into the sauce?
In the middle East : Bury me is an expression that the elder say to their grandchildren before asking them a favor.
For example your grandma can say "bury me, would you bring me a glass of water ? " 😅
They love reminding you that you are younger and vigorous enough to do them many favors ❤
And ooobviously you can't say NO ❤
naah this was so promising and then you added the heavy creme 😭
Vegetables didn't have time to cook before you added the liquid. It's better to cook them aside or before the meat so they can develop better aroma through Maillard's reaction.
Just make a proper italian bolognese people. Takes less effort than this and tastes better, too
This is actually legit bolognese. Don't take too much grease out! I love the parmesan cheese rinds though. Looks amazing.
Looks like school lunch
Wow, we are truly blessed by your content
I’m gonna make this for Jennifer Lawrence
What part of the beef and pork?
Oh sweet bejeebuzes that looks belicious
Love this guy. I love normal chefs that don’t fuck their food or throw it around/waste it for content. On top of that the food looks great. Straight to the point, ACTUALLY giving cooking tips. Much love ❤
I was sold from the first shot! That serving when I'm so hungry went straight to my soul! 😋😋😋🤤
Dear Lord. That sauce.
What happened to the bag of herbs
“Cremate me carbonara” does the trick also.
I don’t think most people realize how much difference the long cooking time makes. It’s like night and day vs 1-2 hours. Don’t cut it short please!
J'ai du mal avec ces règles du hors jeu…
Comment le second but mancunien n'est pas refusé ? Ce qui oblige Van Djik à agir et à le remettre dans les pieds de Mc Tominay c'est la position de hors-jeu de Rashford… Je sais que le hors jeu de position etc n'existent plus, mais en premiere mi-temps, le but de Endo est refusé pour 4 cm de hors-jeu (et on le sait, aujourd'hui ça pourrait se jouer à encore moins que ça), mais un hors-jeu de 3 mètres qui oblige un defenseur à agir, ça c'est considéré comme légitime? J'ai du mal à voir en quoi ça respect le jeu…
À savoir, je ne supporte aucune des deux équipes.
It's ragù alla bolognese, non only Bolognese please, Bolognese means someone from Bologna, btw, the cream?! Are you for real cuh?