RECIPE: Bear Creek Bolognese

from Bobby's kitchen

Straight from Bobby’s kitchen, Chef Jorge Gonzalez shares the recipe for one of our most-loved dishes. Inspired by comfort food and slow nights spent with the family, this is the perfect culinary adventure to take on in your own kitchen.

And now, without any further ado, we proudly present the Bear Creek Bolognese.

Bear Creek Bolognese

  • 1 carrot / diced small
  • 1 celery stalk / diced small
  • 2 white onions / diced small
  • 1/4 cup quality olive oil
  • 1 cup Sauvignon Blanc or Pinot Grigio
  • Kosher salt to taste / as needed
  • 1/2 tsp. chili flakes
  • 1 bay leaf
  • 1/3 cup tomato paste
  • 1 lb. Bear Creek ground beef (can be substituted for any ground beef)
  • 1 cup whole milk
  • 1 cup beef broth
  • Nutmeg to taste
  • 1/2 cup Parmesan or Grana Padano (reserve 1/4 cup for garnish)
  • 1 lb. pappardelle pasta
  • 2 tbsps. chopped parsley 

1. In a medium sized sauce pan, add 1/4 cup good olive oil over medium heat)

2. When oil is hot, add carrots, celery, and onion, and salt to taste

3. Lower heat to low and cook for approx. 15 minutes “low and slow,” then deglaze with wine

4. Add chili flakes and bay leaf

5. Add tomato paste

6. Continue cooking for 10 minutes until tomato paste is dark red in color

7. Add in ground beef and crush into smaller pieces for ease of cooking

8. Cook for approx. 10 minutes or until done

9. Add whole milk and beef broth, and simmer for 45 minutes without lid

10. Once desired consistency is reached. grate in nutmeg to taste

11. In a separate pot, salt water and bring to boil

12. Add pappardelle and cook following package instructions

13. Once pasta is al dente, strain and add to Bolognese

14. Stir to combine (if consistency is too thick, add pasta water to thin)

15. Once fully combined, fold in parmesan cheese

16. Divide between 4 bowls and garnish with remaining parmesan and chopped parsley

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