If you follow us on Instagram and know about our trip to Ojai Valley Inn, you already know that one of the highlights (besides goats and the Pixie Pool) was dinner at the fancy restaurant. We had their house bolognese — and let me just say: it was so good we asked for the recipe before we left. AND. THEY. GAVE. IT. TO. US. 😲🍝

So now I get to share it with you! This sauce is cozy, rich, and smells amazing while it simmers. It’s a labor of love (you’ll need about 5 hours), but it’s 100% worth it. Here’s how to make it:

The Famous Signature Bolognese

Prep Time: 30 mins
Cook Time: 4+ hours

🛒 Ingredients:

• 1 lb ground beef chuck

• 1 lb ground pork shoulder

• 3 slices prosciutto di Parma, chopped up

• 1 pkg pancetta, chopped and ground

• ½ of a chopped and puree yellow onion

• 4 chopped and puree carrots

• 3 chopped and puree celery stalks

• 2 tbsp butter

• ½ cup duck fat (can substitute with more butter or olive oil)

• ½ cup heavy cream

• A few dashes of nutmeg

• ½ cup white wine

• 1.5 cups chicken stock

• 1 cup veal stock (we used beef stock)

• 2 bottles (48 oz total) of passata (pureed strained tomatoes)

• 1 small can tomato paste

• 1 tbsp kosher salt (plus more to taste)

• Black pepper, to taste

• 4 bay leaves

• Optional: a spoonful of demi-glace and a splash of red wine vinegar at the end for depth!

Instructions:

1. In a large pot over medium heat, melt the butter and duck fat until hot.
2. Add the ground pancetta and prosciutto. Let the fat render out gently — you want them soft with no crisping or browning.
3. Stir in the ground mirepoix (a mix of finely chopped onion, carrot, and celery). Cook until the juices release and reduce by about ¾.
4. Add the ground beef and pork, along with ½ cup of salt. Increase the heat to high.
   As the meat cooks and releases its juices, continuously stir using a folding technique to break up any clumps and ensure an even texture.
5. Once the juices have mostly cooked off, pour in the cream and a pinch of nutmeg. Stir and cook until the mixture has reduced by half.
6. Add the white wine and continue cooking until the wine has reduced by about ¾.
7. Stir in the chicken stock, veal (or beef) stock, passata, and tomato paste. Bring the sauce to a boil, then immediately lower the heat to maintain a gentle simmer.
8. Add the bay leaves. Simmer uncovered for at least 4 hours, stirring frequently to prevent sticking and ensure even cooking.
9. After simmering, stir in a demi-glace and a splash of red wine vinegar if you choose!
   Taste and adjust the seasoning with salt and black pepper as needed.
10. Once finished, label, date, and store the sauce properly — or serve immediately over your favorite pasta!