Collage of various food items including pizza, ribs, macaroni and cheese, and grilled meat.

Jay's Ultimate Phlippen Bolognese

Jay's Ultimate Phlippen Bolognese

A slow-simmered, traditional Italian classic with a Phlippen twist. It’s rich, velvety, and deep in flavour thanks to our signature smoke—this is comfort food at its absolute peak. 

Prep: 20m | Cook: 2h 30m | Heat: Mild & Savoury

Ingredients:

  • 1 lb ground beef

  • 1 lb ground pork

  • 4 oz pancetta, diced

  • 1 medium onion, finely diced

  • 1 large carrot, finely diced

  • 1 stalk celery, finely diced

  • 3 cloves garlic, minced

  • 4 tbsp Phlippen Original Smoked Sauce

  • 1 can (28 oz) crushed tomatoes

  • 2 cups chicken broth

  • 1 cup whole milk

  • 1/2 cup Ginger Ale (or dry white wine)

  • 2 bay leaves

  • 1 tsp Italian seasoning

  • 1/2 tsp red chili flakes (adjust for heat)

  • Freshly grated Parmesan cheese for serving

  • Your favourite pasta (we love a thick Pappardelle or Rigatoni)

The Gear:

  • A large, heavy-bottomed pot or Dutch oven

  • Wooden spoon (for all that flavour-scraping)

Instructions:

  1. The Meat: In your Dutch oven over medium-high heat, brown the ground beef and pork. Break it up well as it cooks. Once browned, set the meat aside but keep those delicious fats in the pan!

  2. The Sofrito: In the same pan, crisp up your diced pancetta. Toss in the onion, carrot, celery, and garlic. Sauté until the veggies are soft and the onion is translucent.

  3. The Deglaze: Add the cooked meat back into the pot. Pour in your Ginger Ale (the sugar and ginger add a killer depth) or white wine. Use your spoon to scrape up all those brown bits (the fond) from the bottom.

  4. The Build: Stir in the crushed tomatoes, Phlippen Original Smoked Sauce, chicken broth, bay leaves, Italian seasoning, and chili flakes.

  5. The Milk Secret: Bring to a simmer on medium-low for 10 minutes, then pour in the whole milk. This is the secret to a velvety, authentic Bolognese.

  6. The Long Simmer: Turn the heat down to low. Cover partially and let it simmer for at least 2 hours. Stir occasionally. The sauce should be thick, rich, and dark.

  7. Serve: Discard the bay leaves. Spoon a generous amount over your favourite pasta and finish with a mountain of freshly grated Parmesan.

Phlippen Tip: This sauce is even better the next day. Make a double batch and freeze half for the best "emergency dinner" of your life.

Pro-Tips & Pairings

  • Leftover Love: Use any leftover sauce to make a Phlippen Lasagna or top a piece of crusty garlic bread for a sloppy-joe style snack.

  • Drink This: A bold Chianti or a Negroni—the bitterness of the drink cuts through the richness of the pork and cream.

  • Hungry for More? Love that slow-cooked flavour? Try Darren's 3-Cheese Portobello Mushrooms as a smoky side dish.