September 22, 2026

Best Bolognese in the Big Sky

Serves: 8-10| Prep: 25 min | Cook: 3-4 h

Ingredients:

  • 1 Tbsp. Olive Oil, plus extra for finishing
  • 4 Tbsp. Pancetta, diced
  • 1 Large Onion, finely diced
  • 1 Medium Carrot, finely diced
  • 1 Stalk Celery, finely diced
  • 3 Cloves Garlic, minced
  • 1 lb. Ground Beef
  • 1 lb. Ground Bison
  • 3 oz Liver, very finely chopped
  • 3 oz. Heart, very finely chopped
  • 3 Tbsp. Tomato Paste
  • 1 cup Chianti wine
  • 1/2 can Crushed Tomatoes
  • 1/2 cup Crème Fraiche
  • 1/2 cup Heavy Cream
  • 2 Bay Leaves
  • 2 Thyme Stalks
  • 1/8 tsp Porcini Salt
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmigiano-Reggiano, for serving Combine with chiffonade parsley and black pepper

Directions:

  1. Cook the Soffrito: In a large, heavy-bottomed pot or Dutch oven, add the diced pancetta and cook until lightly browned and the fat hasrendered. Add the onion, carrot, and celery (the Soffrito base) and sauté for about 10-15 minutes until the vegetables have softened.
  2. Add the garlic and cook for another minute until fragrant.
  3. Brown the Meat and Offal: Increase the heat to medium-high. Add the ground beef and bison (make sure to double chop the meat). Cookuntil the meat has lost its rosy color and any released liquid has evaporated, about 10 minutes. Stir in the finely chopped (liver/heart) and cook for another 2-3 minutes. Add a little beef tallow. Simmer water off by the technique we used. Discard some of the fat. Add porcini salt. TASTE
  4. Deglaze and Add Tomatoes: Make a well in the center of the pot and add the tomato paste. Cook for about 1 minute before stirring it into the meat mixture. Pour in the wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine bubble and reduceby half. TASTE
  5. Simmer: Add the crushed tomatoes, beef stock/bone, bay leaves, and thyme sprigs.
  6. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to the lowest setting to maintain a very gentle simmer or place in all clad crock pot. TASTE
  7. Braise: Cover the pot with a lid and let the sauce simmer for at least 2-3 hours, stirring occasionally to prevent sticking. The longer it simmers, the richer the flavor. If the sauce becomes too thick or dry, add a little more stock.
  8. Finish: About 15 minutes before serving, stir in the creme fraiche/heavy cream to tenderize the meat and balance the acidity. Discard the bay leaves/thyme. Taste and adjust seasoning as needed.

 

Written by info tangen draw