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A bowl of bolognese alla vodka pasta topped with freshly grated parmesan cheese and basil leaves, served on a red checkered cloth.

Bolognese Alla Vodka

5 from 1 vote
Prep Time 30 minutes
Cook Time 3 hours
Yield 8 Servings
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Ingredients

  • 3 medium Carrots, Finely Diced
  • 4 medium Celery Stalks (Tender Stalks), Finely Diced
  • 6 cloves Garlic, Microplaned
  • 3 medium Yellow Onions, Finely Diced
  • 5 tbsp Tomato Paste, ½ tube
  • ⅓ cup Vodka
  • 2 lb Ground Beef
  • 1 lb Ground Pork
  • 56 oz San Marzano Tomatoes
  • ½ cup Table Cream, 18% M.F.
  • 2 tbsp Apple Cider Vinegar
  • ½ cup Parmesan Cheese
  • 3 tbsp Butter
  • Parmesan Rind
  • Salt
  • Pepper
  • Pasta, Rummo Casarecce | N 88
  • Red Pepper Flakes, As desired

Instructions

  • Heat the butter in a large Dutch oven over medium heat.
    3 tbsp Butter
  • Once melted, add the onion with a small pinch of salt and cook until it begins to soften and sweat.
    3 medium Yellow Onions
  • Add the garlic and cook until fragrant.
    6 cloves Garlic
  • Stir in the carrots and celery, then continue cooking until the vegetables have softened slightly.
    3 medium Carrots
    4 medium Celery Stalks (Tender Stalks)
  • Add the tomato paste and red pepper flakes. Lower the heat and cook for about 5 to 6 minutes, stirring often, until the tomato paste darkens slightly and begins to caramelize.
    5 tbsp Tomato Paste
  • Pour in the vodka to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a minute or two until the alcohol cooks off.
    ⅓ cup Vodka
  • Add the ground beef and pork. Break the meat apart with a spoon and cook until fully browned and most of the moisture has evaporated.
    2 lb Ground Beef
    1 lb Ground Pork
  • Stir in the canned tomatoes and add the parmesan rinds. Bring the sauce to a gentle simmer, lid on, then reduce the heat to low and let it cook for about 1.5 hours, stirring occasionally.
    56 oz San Marzano Tomatoes
    Parmesan Rind
  • Remove the parmesan rinds. Stir in the cream and grated parmesan cheese until the sauce becomes smooth and rich. Add the apple cider vinegar to brighten the flavour. Season with salt and pepper to taste.
    ½ cup Table Cream
    2 tbsp Apple Cider Vinegar
    ½ cup Parmesan Cheese
    Salt
    Pepper
    Red Pepper Flakes
  • When serving with pasta, add a splash of pasta water to help the sauce cling to the noodles.
    Pasta