Penne Bolognese
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A Note from Feedfeed
NoCrumbsLeft created this gluten-free bolognese that will not dissapoint! The chuck is slow cooked in a rich Tuttorosso Tomato sauce that infuses it with tons of fresh, vinte-ripened tomato flavor. When its all done, the chuck is so tender, it will just melt in your mouth!
For more recipes using Tuttorosso Tomatoes, click here!
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ingredients
- 1 tablespoon and 1 teaspoon of Extra Virgin Olive Oil
- 2 slices of smoked bacon
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 3/4 cup chopped carrots
- 2 garlic cloves, chopped
- 1/2 pound spicy Italian pork sausage, uncooked
- 1/2 pound 85/15 ground beef, uncooked
- 1 1/4 pound of chuck, cut into 3 pieces
- 1/2 cup of dry red wine
- 2 cups of chicken stock, warmed
- 1 bay leaf
- 3 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 3 tablespoons Tuttorosso Tomato Paste
- 1 1/2 28-ounce cans Tuttorosso Whole Peeled Plum Tomatoes
- 2 tablespoons balsamic vinegar
Method
Step 1
Cut the chuck into 3 pieces. Season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 Tbsp of olive oil in a Dutch oven. Sear the beef on both sides, until brown, about 9 minutes total. Remove and set aside.
Step 2
In the same Dutch oven, heat 1 tsp of olive oil. Add the bacon, onion, carrots and celery, cook for 5 minutes, stirring occasionally so it doesn’t burn. After 5 minutes, add the garlic and cook for another 2-3 minutes, stirring so it doesn’t burn.
Step 3
Add the sausage and ground beef and saute for about 5 minutes, until meat is brown. Remove the bacon and keep to use for something else.
Step 4
Add the wine and cook for 1 minute, stirring often to deglaze the pan, scraping up all the brown bits.
Step 5
In the bowl or pan that you are keeping the chicken stock warm, dissolve the tomato paste, stirring until blended together well. Then pour this mixture into the Dutch oven.
Step 6
Next, add the blended tomatoes, 2 tsp salt, balsamic vinegar, bay leaf and the chuck. Bring to a boil. Once boiling, reduce heat to low, cover and simmer for 3 hours.
Step 7
When the chuck is soft, remove and shred with two forks, removing any fatty pieces. Place back into the sauce. Remove bay leaf. Add additional salt and pepper to taste.