VIVO Bolognese

A sauce from just down the road.

Bolognese comes from Bologna, a short drive from Modena. Same region, same table. VIVO goes in to deglaze the pan, lifting every browned bit into the sauce, and a splash at the end keeps it bright.

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 pound ground beef (or a mix of beef, pork and veal)
• ¼ cup VIVO, plus a splash to finish
• 1 can (14 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 cup beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Cooked pasta, for serving

Instructions

1. Soften the vegetables. Heat the olive oil in a large pot over medium heat. Cook the onion until translucent, about 5 minutes. Add the garlic, carrots and celery and cook 5 minutes more.
2. Brown the meat. Push the vegetables aside, add the beef and cook, breaking it up, until browned.
3. Deglaze with VIVO. Pour in ¼ cup VIVO and scrape up the browned bits from the bottom of the pan. Simmer for a minute.
4. Add the rest. Stir in the tomatoes, tomato paste, broth and dried herbs. Season with salt and pepper.
5. Simmer. Bring to a simmer, then lower the heat and cook uncovered for 45 minutes to 1 hour, stirring now and then, until thick.
6. Finish and serve. Stir in a splash of VIVO, adjust the seasoning, and add a little broth if it's too thick. Serve over pasta with parsley or grated Parmigiano.