this Slow Sunday Bolognese post contains affiliate links, but I will NEVER endorse a product that I don’t use in my work and/or home kitchen.
T’is the season for soups, stews, slow braises and all things hearty comfort food. And there is nothing that says low and slow quite like Sunday Sauce, a classic bolognese, with a twist. Instead of red wine, using white, and adding cinnamon and coconut milk add the characteristic richness, but with an interesting flavour punch.
The key to this Slow Sunday Bolognese recipe is time. You must have time, otherwise the flavour won’t be as deep and comforting as you want it to be. The other ESSENTIAL is a Dutch Oven or heavy bottomed pot with a lid, because if your pot doesn’t have a thick bottom, you sauce will burn on the bottom.
I’m currently L I V I N G for the STAUB brand of Dutch Oven, think Le Creuset, but without having to sell your first-born to afford one! When it comes to cookware, invest in the good stuff. You can get away with a less than stellar pot to boil water or make soup in, but if you want to dig in and really get creative in the kitchen, start making investments in your cookware- you will be rewarded.
Ok back to the Bolognese…
If you have the right equipment, enough time and the right guidance about the process all bolognese, not just the slow Sunday kind, is effortless to put together.
Saute onion, garlic and chopped olives. Add meat, and cook to brown. Add tomatoes and wine- being sure to season; and then cook in the oven for 4 hours. To finish, stir in coconut milk and chopped fresh parsley.
Serve this with your favourite pasta, and have all your winter Hygge dreams realized. Sundays ARE for bolognese.
Slow Sunday Bolognese
- 2 lbs ground meat (pork, beef, chicken, turkey- dealers choice)
- 2 cans whole tomatoes
- 1 onion, minced
- 4 cloves garlic, minced
- ½ cup green olives, pitted and chopped
- 2- 14oz cans whole cherry tomatoes
- 1 cup crushed tomato
- 1 cup white wine (Pinot is my vibe)
- 1 tbsp avocado oil
- 1/2 cup fresh cherry tomatoes, halved
- ¼ cup coconut milk
- ¼ cup fresh parsley
- 1 tsp sugar
- 1 tbsp salt, divided in half
Preheat oven to 300F.
Heat the oil in a dutch oven or heavy bottomed pot on medium high heat. Add the onion, garlic and onion, and cook – stirring – for 7 minutes, until the onions get translucent and fragrant. Add the ground beef and half the amount of salt, and cook until the meat becomes opaque and starts to brown. Add the cherry tomato, crushed tomato, white wine, sugar and bring to a simmer.
Taste and add salt if needed.
Place the lid on dutch oven and place in the oven. Bake for 3 ½ hours. Remove from the oven, stir in coconut milk, fresh cherry tomatoes and garnish with parsley.
Serve with pasta and live you best sunday bolognese life!
note: I served this with a BIG romaine salad with Olive Garden Dressing 😉