Thomas’s Beef Bolognese - Kate's Quick Bites

We make beef bolognese with Thomas McClure, founder of the Columbus Fashion Council.

Ingredients

• 1/2 sweet onion, sliced thinly
• 4 tbsp olive oil
• 4 garlic cloves, chopped
• 8 fresh basil leaves, chopped or torn
• 2 stalks of celery
• 2 16oz of white button mushrooms (sliced)
• 2 28oz cans of crushed tomatoes
• 1Tbsp tomato paste
• 1 lb of grass-fed ground beef
• 1 tsp of crushed red peppers
• 1/2 tsp of oregano
• 1/2 tsp of fennel seed
• 1/2 tsp of thyme
• 1 tbsp of brown sugar
• 2 tsp of salt
• 2 tsp of fish sauce or anchovy paste
• fresh spaghetti noodles
• 8oz of Pinot Noir

Directions

In a 10” Stock Pot (or a wok) heated to medium, add 2 tbsp of olive oil.

Cook garlic, onions, and celery until tender, about 5-10 minutes. Salt as you go,adding a pinch at almost every step.

Saute mushrooms in a separate pan to cook down and dry out so that they don’t add moisture to your sauce.

Add 2 tbsp of olive oil. Brown Meat.

Add tomato pasteand stir.

Add brown sugar and cook for 1 minute.

Then add fish paste and cook until it melds into beef.

Add pinot noir andcook for 1 minute.

Add crushed tomatoes and cook for a few minutes.

Then add oregano, thyme, fennel seeds, crushed pepper and basil.

Stir meat and vegetables for 1 minute.

Add tomato sauce. Stir together, then let simmer for 30+ minutes, stirring occasionally.

Cook pasta according to directions.

Add a 1/2 cup of pasta water to sauce during the process to thicken.

Serve over pasta and top with parmesan or gorgonzola. Salt to taste.

Serves 8
Leftovers can be used for Eggplant Parm the next day.