Bolognese is usually considered a complicated pasta sauce, but when you boil it down—pun intended—it’s actually just a mirepoix (a fancy way of saying diced carrots, celery and onions), cream, red wine and meat loaf mix. I love bolognese so much, I eat the sauce on its own a lot of times. And it finally occurred to me—it’s basically Italian chili! So I added a few chili ingredients and even some Italian beans and now it’s a heartier and more stand-alone version of my personal favorite. Wanna serve it over pasta? Do your thing, big guy! Note that most grocery stores sell meat loaf mix, which is a huge help for recipes like this.
– 2 tbsp (30 ml) olive oil.
– ½ cup (70 g) diced carrots.
– ½ cup (76 g) diced white onion.
– ½ cup (70 g) diced celery.
– 1 lb (455 g) meat loaf mix (veal, pork, beef).
– 4 vine-ripe tomatoes, diced.
– 2 tbsp (30 ml) red wine.
– 2 tbsp (30 ml) cream.
– 1 chile pepper, diced.
– ½ cup (128 g) canned black beans.
– ½ cup (128 g) canned cannellini beans.
– 1 tsp (4 g) sugar.
– 1 tsp (3 g) granulated garlic.
– 1 tbsp (8 g) chili powder.
– 1 tsp (5 g) salt.
– 1 tsp (2 g) black pepper.
Step 2: Add the rest of the ingredients, stirring once to blend well. Cover and simmer for 30 to 40 minutes, stirring every 5 minutes or so to keep the bottom from burning.