Servings: 8
Prep time: 15 minutes
Total time: 1 hour 30 minutes
Ingredients
for the bolognese:
1 (28-ounce|794-gram) can whole peeled tomatoes
4 tablespoons unsalted butter
2 tablespoons olive oil
1 large carrot, peeled and diced
1 medium yellow onion, diced
2 pounds|907 grams ground beef
1 pound|454 grams ground pork
1 garlic clove, minced
2 tablespoons tomato paste
1 cup|237 ml red wine
½ cup|118 ml whole milk
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for the garlic bread:
1 loaf ciabatta
8 tablespoons unsalted butter, softened
4 garlic cloves, mashed into a paste
kosher salt
2 cups shredded mozzarella
chili flakes
fresh parsley
chives
for serving:
fresh basil, thinly sliced
powdered parmesan cheese
Directions
- Make the bolognese: Place the tomatoes in a blender and purée until smooth.
- Heat the butter and oil in a large saucepan over medium-high. Add the carrots and onion and cook until the onion is soft, 6 minutes. Add the beef and pork and cook, stirring and breaking it up with a wooden spoon, until the meat has browned, 7 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste and cook for 2 minutes, then add the wine. Cook until it has almost evaporated, 3 minutes. Stir in the puréed tomatoes and milk and bring to a boil. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, about 1 hour. Season with salt and pepper.
- Meanwhile, make the garlic bread: Using the back of a knife on a cutting board, smash the garlic. Sprinkle with salt and, while continuing using the back of the knife, smash the garlic into a paste. Throw it in a bowl with the butter and stir to combine.
- Heat the oven to broil. Slice the ciabatta down the middle lengthwise. Spread the butter on both cut sides and transfer to a aluminum foil-lined baking sheet, buttered side up. Top each buttered side with cheese and broil until the cheese is melted and bubbling, 2 to 3 minutes. Remove from the oven and sprinkle with the herbs and chili flakes. Top the bottom half with bolognese and sprinkle with basil and parmesan cheese.
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