Quick Bolognese Sauce from Bobby at Home: Fearless Flavors From My Kitchen 

Clarkson Potter sent me a copy of Bobby Flay’s latest cookbook, Bobby at Home: Fearless Flavors from My Kitchen, and is partnering with me for a giveaway!This is the quick Bolognese sauce made by Bobby Flay on an episode of Beat Bobby Flay—which is kind of cool because my husband and I realized that we actually watched that episode! I can probably never beat Bobby, but I am sure happy tohave some of his recipes in the kitchen in his cookbooks! We are making this tomorrow night again, after a busy day- I love that this is a QUICK version of bolognese, which usually needs forever and a day to simmer. 

What has always drawn me to Bobby Flay’s recipes is his down to earth approach and his simple explanations for what things are or how to do them. He has this way of making you feel like you’re his next door neighbor that he wants to talk to and hang out with, and shares his knowledge of cooking and food so well. Fearless Flavors has over 165 recipes to tempt your tastebuds- some will feel familiar and some will tempt your tastebuds with new flavor pairings- but if you’ve followed Bobby Flay, that won’t surprise you! 

Quick Bolognese Sauce

Reprinted from Bobby At Home. Copyright © 2019 by Boy Meets Grill, Inc. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC

Makes about 6 cups

MEAT

2 tablespoons olive oil
8 ounces bacon, diced
1½ pounds 80% lean ground chuck
½ pound 80% lean ground pork
1 teaspoon ground fennel
¼ teaspoon Calabrian chile flakes
Kosher salt and freshly ground black pepper

SAUCE

2 tablespoons olive oil
1 medium red onion, finely diced
½ medium carrot, finely diced
1 medium celery stalk, finely diced
1 small fennel bulb, finely diced
4 garlic cloves, finely chopped to a paste using the side of a chef’s knife and ¼ teaspoon kosher salt
2 tablespoons tomato paste
1 teaspoon ground fennel
1 cup rosé wine
1 (28-ounce) can plum tomatoes and their juices
2 cups chicken stock
Kosher salt and freshly ground black pepper
¼ cup chopped fresh flat-leaf parsley leaves, plus more for garnish
1 tablespoon finely chopped fresh oregano

Directions

1. Cook the meat: Line a plate with paper towels and set it nearby. Heat the oil in a large Dutch oven over medium heat. Add the bacon and cook slowly until the fat has rendered and the bacon is crisp, about 5 minutes. Remove with a slotted spoon and transfer to the paper towel–lined plate to drain.

2. Increase the heat to high, add the beef and pork to the pan, and season with the ground fennel, chile flakes, and salt and pepper to taste. Cook, stirring occasionally, until golden brown, about 10 minutes. Drain the excess fat from the pot and set the meat aside.

3. Make the sauce: Add the oil to the Dutch oven over medium-high heat and heat until it begins to shimmer. Add the onion, carrot, celery, and diced fennel and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and ground fennel and cook for 1 minute more.

4. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and stock and cook until the tomatoes begin to soften, about 10 minutes. Using a potato masher or wooden spoon, coarsely mash the tomatoes. Season with salt and pepper and cook until the sauce comes to a boil and begins to thicken slightly, about 15 minutes. Add the meat to the pan and cook until the sauce thickens and combines, about 20 minutes more. Remove from the heat. Fold in the parsley and oregano and season with salt and pepper. Use immediately, or let cool to room temperature, transfer to an airtight container, and store in the refrigerator for up to 3 days in the freezer for up to 1 month

 

That’s it, that’s your new favorite quick bolognese sauce. Such a delicious option for busy nights at home! Some of the other recipes in this new cookbook include Brussels Sprouts Nachos, 

A brick chicken with salsa verde (doesn’t this look amazing? We are making this after Thanksgiving for SURE! 

These cranberries with campari and grapefruit would be the perfect new flavor to add to your Thanksgiving meal, don’t you think? 

 

ABOUT THE AUTHOR

Bobby Flay is one of the country’s most celebrated chefs, restaurateurs, media personalities, and authors. He is a James Beard Award winner, the author of 13 cookbooks, and has starred in 14 Food Network programs. In 2015, he became the first chef to be awarded a star on the Hollywood Walk of Fame.

Visit BobbyFlay.com

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Fill your Home with Bobby Flay Books! It’s giveaway time!

One (1) winner receives:

• A copy of Bobby at Home,
• Plus two additional Bobby Flay cookbooks.

Giveaway open to U.S. addresses only.

Prizing and samples provided by Clarkson Potter. Enter on the widget below. 

 

Ready to try Bobby’s Quick Bolognese Sauce? We’ve had it once already, and are making it again this weekend. It’s that good (and easy!) 

Bobby Flay's Quick Bolognese Sauce

Print

Ingredients

• Quick Bolognese Sauce
• This is the quick Bolognese sauce that I made on an episode of Beat Bobby Flay—it had to be both really good and really fast. It is not the long-simmering version that you’d find in Bologna, but it’s delicious in its own right.
• Makes about 6 cups
• MEAT
• 2 tablespoons olive oil
• 8 ounces bacon, diced
• 1½ pounds 80% lean ground chuck
• ½ pound 80% lean ground pork
• 1 teaspoon ground fennel
• ¼ teaspoon Calabrian chile flakes
• Kosher salt and freshly ground black pepper
• SAUCE
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• ½ medium carrot, finely diced
• 1 medium celery stalk, finely diced
• 1 small fennel bulb, finely diced
• 4 garlic cloves, finely chopped to a paste using the side of a chef’s knife and ¼ teaspoon kosher salt
• 2 tablespoons tomato paste
• 1 teaspoon ground fennel
• 1 cup rosé wine
• 1 (28-ounce) can plum tomatoes and their juices
• 2 cups chicken stock
• Kosher salt and freshly ground black pepper
• ¼ cup chopped fresh flat-leaf parsley leaves, plus more for garnish
• 1 tablespoon finely chopped fresh oregano

Instructions

1. Cook the meat: Line a plate with paper towels and set it nearby. Heat the oil in a large Dutch oven over medium heat. Add the bacon and cook slowly until the fat has rendered and the bacon is crisp, about 5 minutes. Remove with a slotted spoon and transfer to the paper towel–lined plate to drain.

2. Increase the heat to high, add the beef and pork to the pan, and season with the ground fennel, chile flakes, and salt and pepper to taste. Cook, stirring occasionally, until golden brown, about 10 minutes. Drain the excess fat from the pot and set the meat aside.

3. Make the sauce: Add the oil to the Dutch oven over medium-high heat and heat until it begins to shimmer. Add the onion, carrot, celery, and diced fennel and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and ground fennel and cook for 1 minute more.

4. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and stock and cook until the tomatoes begin to soften, about 10 minutes. Using a potato masher or wooden spoon, coarsely mash the tomatoes. Season with salt and pepper and cook until the sauce comes to a boil and begins to thicken slightly, about 15 minutes. Add the meat to the pan and cook until the sauce thickens and combines, about 20 minutes more. Remove from the heat. Fold in the parsley and oregano and season with salt and pepper. Use immediately, or let cool to room temperature, transfer to an airtight container, and store in the refrigerator for up to 3 days in the freezer for up to 1 month