Lezlie's Bolognese with Capers

★★★★☆

Prep: 45 mins (est.) Cook: 8-10 hours (est.) Serves: 8-10

Ingredients

1 lb ground beef
1 lb ground pork
1 lb ground veal
2 onions
4 carrots
4-6 celery stalks with greens
1 can tomato paste (6 oz)
2-3 large cans peeled San Marzano tomatoes (28 oz cans)
2 heads garlic, roasted
1-2 teaspoons oregano (or more to taste)
1-2 teaspoons Italian seasoning (or more to taste)
2 cartons chicken or beef broth
1 bottle dry white or red wine
½ jar capers (1½ oz from 3 oz jar, or more to taste)
1 tablespoon balsamic vinegar (approximately)
1 teaspoon fresh ground nutmeg (or more)
Salt and pepper to taste
Parmesan cheese rind
¾ pint heavy cream
Good quality olive oil
4 oz dried porcini mushrooms or 8 oz shiitake mushrooms, soaked (use soaking liquid)

Instructions

1. Cook the ground beef, pork, and veal low and slow until caramelized (takes a few hours). Transfer to a bowl.
2. Return pan to stove, add good quality olive oil and sauté onions, carrots, and celery until caramelized.
3. Add tomato paste and cook over low heat for a few minutes.
4. Add roasted garlic, meat mixture, oregano, Italian seasoning, salt, and pepper.
5. Add tomatoes, breaking them up as needed.
6. Add broth and wine.
7. Reduce heat to low and simmer slowly, adding more broth if needed.
8. Add capers (do not rinse) and balsamic vinegar.
9. Add nutmeg and continue cooking low and slow for the better part of a day.
10. Stir in heavy cream and season to taste.
11. Optional: add crushed anchovies cooked with butter for additional depth.

This is a long-cooking bolognese that benefits from all-day simmering. The addition of capers is unique and adds a briny complexity. Do not rinse the capers as the brine adds flavor. The recipe suggests adding more capers to taste. Roasted garlic adds sweetness, and fresh nutmeg is emphasized as an important flavor component. Can be enhanced with anchovies for umami depth.

Wine Pairing: Medium Red