Not Harry Hamlin’s Incredible Bolognese, BUT A Very Close Second
When it comes to making a great Bolognese, there are no rules! This unconventional Bolognese recipe comes from the brilliant mind of Renee Guilbault. Renee is a professional chef who happens to be the niece of Mayfair Witches star, and Bolognese aficionado, Harry Hamlin. Harry’s Bolognese recipe went viral after appearing on an episode of The Real Housewives of Beverly Hills, but in this episode of In the Kitchen With Harry Hamlin, Renee is sharing her version of this classic dish. Watch In the Kitchen With Harry Hamlin to see Harry, Renee, and Lisa Rinna prepare Renee’s Bolognese, and cook along with the whole Hamlin family by following the recipe below!Not Harry Hamlin’s Incredible Bolognese, BUT A Very Close SecondCheckout Where Food Comes From interview with Renee and Uncle Harry: Harry Hamlin And Renee Guilbault Talk With Chip Carter About Their New AMC TV Show "In the Kitchen"
Equipment
- large Dutch oven
Ingredients
- 1 tablespoon garlic powder
- 1 pound ground beef
- 1 pound ground pork
- 2 ounces pork lardons
- 4 tablespoons extra-virgin olive oil, divided
- 1½ cups yellow onion, diced
- 2 cups carrots, diced
- 2 cups zucchini, diced
- 2 cups yellow squash, diced
- 1½ cups cauliflower florets, cut small
- 1½ cups whole milk
- 4 cups cremini mushrooms, sliced
- 1 cup white wine
- 1 bag baby spinach
- 2 28- ounce cans diced tomatoes
- ¼ cup flakey salt divided
- Freshly ground pepper
- Parmigiano-Reggiano wedge
Instructions
- In a large saucepan, sauté 1 pound ground beef and 1 pound ground pork with 1½ tsp garlic powder and a pinch of salt until browned and set aside.
- In a large Dutch oven, sauté 2 ounces pork lardons over medium-high heat until golden brown, about 1 to 2 minutes. Reduce the heat to medium, add 4 tablespoons olive oil, 1½ cups diced onions and a pinch of salt, and sauté gently until the onions start to become translucent but not brown. Note: You want them to gently “sweat” but not color.
- Add 2 cups diced carrots and more olive oil and salt as needed. When the carrots are softened, add 2 cups diced zucchini and 2 cups squash. When all of the vegetables have softened, add the browned beef/pork and gently mix together.
- Stir in 1 cup white wine and reduce until the bottom of the pan is almost dry.
- Meanwhile, heat a separate sauté pan over high heat. Add the 2 tablespoons olive oil, 4 cups sliced mushrooms and 1½ teaspoon garlic powder along with a generous pinch of salt to sauté and cook the mushrooms through. Note: Avoid crowding the pan.
- Add the cooked mushrooms to the veg/meat pot and gently mix everything together. Over medium heat add 1½ cups milk reduced by half, add 2 cans diced tomatoes, 1½ diced cauliflower, bag baby spinach with a pinch of salt and gently stir until all is mixed together well.
- Leave it on the stovetop at “barely a whisper of a simmer” for about 90 minutes, or until the sauce has thickened and is not watery. Remove from heat and finish seasoning with salt and a generous amount of black pepper.
- Serve with pasta and grated Parmigiano-Reggiano cheese. Note: Or freeze.
Enjoy!
About the Author
Renee Guilbault, Food Industry Leader and Activist, candidly shares how to join, how to navigate and how to step up and lead within a trillion dollar industry in her new book, A Taste of Opportunity, released in January. Renee has held leadership roles at Bon Appetit Management Company at Google, Pret A Manger, Compass Group and held a role on the Los Angeles Food Policy Council Leadership Board and its Coordinating Committee.