Ingredients
Equipment
Method
For the Bolognese
- If using cuts of beef and pork, cut them into large cubes and feed them through a meat grinder using the coarse plate. Set the meat aside. If you’re using ground meat, you can ignore me and this step.600g (1.4 lbs) chuck roast or medium ground beef, 400g ( 14oz) pork belly or ground pork
- Heat oil in a large heavy bottom pot over medium heat. When the oil is shimmering, add the meat and a generous sprinkling of salt. Sauté until the meat is browned. Remove the meat with a slotted spoon and set it aside.3 tbsp olive oil
- Reduce the heat to low and add the onions, carrots, and celery along with a generous pinch of salt. Sweat the vegetables until the onion is translucent. Stir in the garlic and sauté for a minute more.1 sweet onion, 3 medium carrots, 2 stalks celery, 4 cloves garlic
- Reintroduce the meat and pour in the dry vermouth. Stir until the alcohol is reduced by half. Add in the tomato paste and toss to coat. Pour in the beef stock and add the thyme bundle and bay leaves. Bring the mixture up to a boil and reduce to a simmer. Simmer for 2 hours, stirring occasionally. **½ cup dry vermouth *, ¼ cup tomato paste, 2 cups beef stock, 6-7 sprigs fresh thyme, 2 bay leaves
- When the 2 hours are up, pour in the milk and add the nutmeg. Simmer for an additional hour or until the sauce is nice and thick. ***½ cup whole milk, ¼ tsp ground nutmeg
For the Ricotta
- Place the ricotta, garlic, salt, and olive oil in a smoothie cup or food processor and blitz until very smooth. Transfer the mixture to a bowl and chill for 1 hour or overnight.1 (280g) tub full-fat ricotta, 1 clove garlic, 2 tbsp olive oil, ½ tsp salt
For the Kale
- Pile the kale into a large bowl. Add the olive oil, salt, and lemon juice. Toss the kale with your hands in a scrunching motion. The kale should start to soften and turn a darker shade of green. This should take about 5 minutes.1 head green kale, 2 tbsp lemon juice, 1 tbsp olive oil, ½ tsp Maldon salt
- Transfer the kale to the fridge and let it sit for 15 minutes before serving.
For the Sandwiches
- Cut the focaccia into eight large pieces. Split each piece in half and toast until golden. Top the focaccia with the Bolognese, whipped ricotta, and massaged kale. Serve immediately with a knife, fork, and plenty of napkins.1 batch olive oil focaccia, 1 batch Ragú alla Bolognese, 1 batch Whipped Ricotta, 1 batch Massaged Kale
Notes
* You can use whatever wine you happen to have on hand in place of the vermouth.
** If the pot starts to go dry at any point, add an extra splash of beef stock.
*** The bolognese can be made up to 3 days in advance and freezes beautifully.