This is the richest and meatiest bolognese sauce because it's cooked down with bourbon and cream! Bourbon is a prime cooking ingredient here in Kentucky, and it compliments and sweetens the beef to make the perfect spaghetti bolognese made with bourbon sauce.
This is one of my favorite dishes to make and is one of my savory favorites, and its perfect to sereve with some fresh herb focaccia bread!
Key Ingredients:
Ground Beef: this recipe was made to be simple, so we use just one type of meat, and it becomes so flavorful from cooking in the bourbon, cream, and tomato paste.
Bourbon: Bourbon is a great paring to meat, and this recipe switches out the traditional red wine for bourbon. I typically cook with Woodford Reserve because it has the most balanced flavors and doesn't veer too sweet or spicy.
Tomato Paste: tomato paste binds all the ingredients together and adds depth to the meat!
Cream: Heavy cream adds even more richness to the sauce!
How to make this recipe:
Start by browning the ground beef.
Then cook the pancetta until crispy.
Add in the onion, celery, onion, carrot, and garlic.
Add beef back to pot and bourbon, and cook until all the bourbon is absorbed.
Add tomato paste, bay leaf, and nutmeg and cook.
Pour stock and cream into pot; add a pinch of salt.
Reduce heat to the lowest setting and cook, uncovered, until meat is very, very tender, 2–2½ hours.
Tip for success!
- Brown the beef in small chucks so that it gets a slight sear.
- Break the beef into the smallest pieces possible while cooking, this will make a smoother sauce.
- Let the tomato paste cook until it reaches a very dark color, this will add a richer flavor and texture.
- Cook the sauce until almost no liquid remains.
Spaghetti Bolognese made with Bourbon
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4-5 servings 1x
- Category: Sauce
- Method: Stove top
- Cuisine: Italian
Description
This is the richest and meatiest bolognese sauce because it's cooked down with bourbon and cream! Bourbon is a prime cooking ingredient here in Kentucky, and it compliments and sweetens the beef to make the perfect spaghetti bolognese made with bourbon sauce.
Ingredients
- 1 celery stalk chopped
- 2 medium carrots chopped
- 1 onion chopped
- 4-5 cloves garlic, minced
- 1 pound ground beef
- 4 ounces of pancetta or bacon
- ½ cup bourbon
- ½ cup cream
- 2 cups beef broth
- 6 oz Tomato paste
- 1 Bay leaf
- 2 Thyme sprigs
- Pinch nutmeg
- Salt pepper
Instructions
- Cook beef in chunks until browned.
- Remove from pot and cook the pancetta until crispy.
- Add onion, carrot, celery, and garlic and cook until translucent.
- Add beef back to the pot, and bourbon, and cook until all the bourbon is absorbed.
- Smash the beef into small pieces while cooking in the bourbon.
- Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened about 5 minutes.
- Pour stock and cream into the pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered 2–2½ hours.
- Cook pasta 1-2 minutes less than the instructions.
- Add ½-1 cup pasta water to the sauce and then add the pasta and cook for 1-2 minutes more.
Elizabeth says
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