My Bolognese -
Medium Chuck Roast 2-3 lbs
1lb ground pork
1 piece of salt pork about 5x5 skin on if you can get it
2 2lb cans pealed tomatoes
2 small cans tomato paste
1 large white onion (finely diced)
1 head garlic (finely diced)
2 medium carrots (finely diced)
1 tbs dried oregano
1 tbs dried basil
2 tsp dried thyme
3 bay leaves
1 tsp dried pepper flakes
1/4 cup sugar
1/3 cup Orange Juice
3 cups bold red wine (cab or the like)
Preheat oven to 400 degrees.
First remove the skin of the salt pork if applicable. Set skin aside. Dice the rest of the salt pork into small quarter-half inch cubes. Place a dutch oven on the stove and heat to medium high. Start rendering the salt pork in the pot, add the pork skin to the pot as well, skin side down. Cut the chuck roast into strips about 2 inches wide across the width of the roast. You want the pieces this large to ensure they are easy to remove later.
After the salt pork has rendered all of it's fat remove the pork leaving the fat behind. Season the chuck pieces with salt and pepper and then in small batches start browning them off. You want to develop a nice crust on all sides. After browning all of the chuck pieces remove them and put them with the salt pork.
Add some olive oil to coat the bottom of the pan. Start sauteing the onions till they are well cooked about 6-7 mins. Now add the carrots and cook for another few minutes. Next add the garlic and cook for 2 more minutes. The bottom of the pan should have a nice layer of fond (the dark brown bits) at this point. Season with salt and pepper. Turn the heat to high and pour 2 cups of wine with the vegetables and make sure you scrape the bottom as you do so. Let the wine reduce till it and the vegetables resemble the texture of wet mud. Remove this mixture and set aside.
Next add more olive oil and start browning the ground pork on medium heat. Add the herbs and pepper flakes as well as season with salt and pepper. Once the pork is mostly brown, add the two cans of tomato paste. Make sure you are constantly stirring as the paste can burn easily. Keep stirring for 2-3 minutes until the whole mixture starts to darken. Remove from heat and add all of the meat and the two cans of tomatoes. Add the 3 bay leaves to the pot as well.
Put the lid on the dutch oven and put the preheated oven. Start checking the pieces of chuck after about 2 hours. To test take a piece of the chuck out and try and pull it apart with two forks. If it comes apart very easily it's ready, if not put it back in and check again in about a half hour. It can take as much as 3 hours for all of the beef to be completely tender.
Once done remove from the oven. Now pull all the chuck pieces out of the dutch oven. From here if you like you can take a hand blender and blend the contents of the pot or just use a potato masher and mash everything up. On your cutting board use forks to pull all the chuck roast apart, like you would pull pork. If you cant get the pieces small enough give them a rough chop with your knife. Put everything back on the stove and add the chuck back to the pan. Taste here and adjust seasoning. Tomatoes can be bitter at times and the sugar and juice can help tone this down. If it's very bitter all all of the sugar or juice, if it's not you can leave them out. Continue letting this simmer for another few minutes and add the remaining wine. After about 10 total minutes everything should be done.
To serve cook your pasta and add to a well olive oiled pan. Add sauce to the pan and saute to evaporate moisture and ensure the sauce sticks to the pasta. Top with cheese of your choosing.