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
Units
Scale
- 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
- 1/2 cup bourbon
- 1/2 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 1/2-1 cup pasta water to the sauce and then add the pasta and cook for 1-2 minutes more.