Recipe: Bolognese from Mission + Market’s Ian Winslade

A hearty comfort dish

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Mission and Market bolognese recipe

Photograph by Elisabeth Akly

“To me, nothing says comfort food like pasta, and right now, we could all use a little extra comfort,” says Ian Winslade, executive chef at Mission + Market in Buckhead. “This particular Bolognese is so much more than a simple meat sauce, and on top of that, it’s accessible and easy for anyone to make at home.”

Ingredients for Bolognese sauce

2 lb ground beef
1 cup diced carrots
1 cup diced onions
1 cup diced celery
12 oz canned tomatoes
½ cup tomato paste
1 cinnamon stick
½ tsp ground cumin
½ tsp smoked paprika
½ tsp black pepper
½ cup red wine
¼ cup port wine
½ cup sweet soy sauce
1 cup whole milk
1 tsp sea salt

Instructions

Sauté the beef and drain very well. Then sweat the vegetables until the onions are translucent. Sweat the tomato paste for three minutes with the meat and vegetables, and then add the tomatoes after crushing them.

Add the rest of the ingredients into the mixture and stir well. Then braise in a thick bottomed pan, covered, and cook in an oven for an hour at 375°F. Remove from the oven, and once it has cooled, remove the fat and adjust the seasoning with salt to taste. Serve over rigatoni pasta or pasta of your choice.

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