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Lighter Beef Bolognese

Orna
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 4

Ingredients
  

  • extra-virgin olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced (very finely chopped)
  • 1 large celery stalk finely chopped
  • 2 medium carrots peeled and finely chopped
  • 8 oz crimini baby portabella or white button mushrooms, coarsely chopped
  • 1 pound ground beef chuck recommended: 92% lean, 8% fat
  • 1 28-oz can crushed tomatoes (recommended: San Marzano)
  • ½ cup hearty red wine optional
  • 8 medium size fresh basil leaves, chiffonade (roll up and slice thinly with a very sharp knife)
  • kosher salt and freshly ground black pepper
  • sugar to taste
  • ¼ cup freshly grated Parmesan cheese or Pecorino Romano plus extra for serving

Instructions
 

  • Coat a 6-quart dutch oven or heavy-bottomed pot with olive oil (about 1/8 cup) and heat over medium heat. When almost smoking, add the onion and garlic and season with kosher salt; sauté until the onions become very soft, about 8 minutes, stirring frequently.
  • Add the celery and carrots and more salt, and sauté for 6 - 8 minutes, stirring frequently and scraping up any brown bits that develop on the bottom.
  • Add the mushrooms, season with salt; cook for an additional 6 - 8 minutes until softened, stirring frequently. The veggies will be tender and fragrant and the water will all have evaporated.
  • Raise heat to high and add the ground beef; season with salt and fresh ground black pepper. Sauté, stirring frequently and breaking up any large lumps. Reduce heat to medium-high and brown the meat for about 10 minutes, stirring frequently—until no longer pink, about 10 minutes.
  • Add the tomatoes, wine, basil, salt and pepper, and simmer (uncovered) over low heat until the sauce thickens and the flavors develop, 40 - 50 minutes. Stir occasionally and check for seasoning; add a little sugar if it tastes acidic; add a little water if the sauce is getting too thick.
  • Stir in the cheese to finish and check for final seasoning. (The cheese will add saltiness too, so don't over-salt.)
  • Serve over Pasta or Polenta.

Notes

The sauce can be made 1 day ahead. Cool, then cover and refrigerate. When reheating add a little water and heat slowly, covered, over medium-low heat, stirring often.
Adapted from Giada de Laurentiis on FoodNetwork.com