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Spaghetti Bolognese made with Bourbon

A brown bowl full of bolognese pasta, sprinkled with parma cheese, thyme, and with two glasses of bourbon above and below.
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5 from 1 review

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
  • 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.

Find it online: https://thegandmkitchen.com/spaghetti-bolognese-made-with-bourbon/