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!