Crossing yet another resolution off my list, and feeling pretty great about it! One, because this such an easy recipe that it honestly surprised me. And two, because I literally peeled my own tomatoes and felt like Giada de Laurentiis. That was part of the resolution that I’m talking about. Yes, I’ve cooked tomatoes before, but peeling them? Never. I didn’t even know that was a thing to be honest. I always thought if you wanted peeled tomatoes you bought them in a can!
Every time I cook something that I’ve never done before I feel so proud of myself. And really, it’s such a minor thing that it seems as easy as crossing off “do the dishes,” from your to-do list. Had I have known that peeling tomatoes was so easy, or that collard greens is so delicious in soup, I would have been doing this earlier. Eating fresh, non packaged food also makes you feel like you’re a millionaire. This is science.
SO! This recipe was just for funsies, but of course I want to share it with y’all so you can follow it and feel rich and healthy af too as you make your fancy bolognese from scratch.
Let’s break it down:
Prep your carrots, celery, onion, and garlic (if you need to, i had the little bottle of minced garlic already) by chopping it into small pieces.
Next, slice an X into the bottom of your Roma tomatoes. This is going to help you when you’re grabbing the skin to peel it off.
You’re going to bring a pot of water to a rolling boil. With a slotted spoon, submerge one tomato at a time and hold it there for 15-30 seconds. I did 30 seconds every time because I didn’t trust the tomato, lol. Then immediately submerge into a bowl of ice water to “shock” it. This will cause the skin to peel back instantly, as seen above.
Remove the shocked tomato from the water and set aside. When all of your tomatoes have been shocked (lol), get a pairing knife and grip the skin on one side while pulling it off. It comes off like a candy wrapper.
And boom. Done. You have peeled tomatoes. It’s insanely easy, ya’ll. I was… shocked (HAAA).
Before you dice them, cut them in half and remove the seeds. Then dice away!
Ok let’s get cookin! Saute your veggies on medium heat for about ten minutes, letting the onion brown and the carrots soften.
Next, brown your ground meat. I always use ground turkey! I eat beef on very rare occasions. Break apart as much as you can, breaking up the carrots and celery into much smaller bits, too.
Adrian’s mama, Sherry went to Italy this past September, and brought us back some Italian Olive Oil, Vinegar, AND noodles. All of which I used in the recipe, so I was feeling EXTRA fancy, ok!!
After the veggies and meat are cooked, add the broth, tomatoes, and tomato paste, and let simmer for 2 hours. I know. TWO HOURS. But hey, this is how real bolognese is made! It’ll look like soup, but once the liquid was evaporated you’re left with an intense, flavorful meat sauce. It’s worth the wait! Add the noodles to the pot, stir, and enjoy!
- 2 Tbs. olive oil
- 1 1/4 lb. ground beef/turkey
- Kosher salt and freshly ground pepper, to taste
- 1 yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, minced
- 1 tsp Italian seasoning
- 1 can tomato paste
- 1/2 cup red wine vinegar
- 1 cup beef broth
- 8 Roma tomatoes, peeled and diced
- 1/3 cup minced basil leaves
- Heat up olive oil in a large sauce pan or dutch oven over medium heat .
- Add the onion, carrot and celery and sauté until very golden, 8 to 10 minutes. Add the ground beef or turkey, stir to break up, season with salt and pepper, and add the Italian seasoning. Increase the heat to medium-high and sauté until the meat is lightly browned. Add the red wine vinegar and simmer until it is almost evaporated.
- Add the beef broth, tomatoes, tomato paste, and basil and stir. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 to 2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Taste and adjust the seasonings with salt and pepper.
- Add your cooked noodles to the pot, stir, serve, and enjoy!
TIP* While the sauce is cooking, go ahead and prepare the noodles. Set aside until the sauce is ready.