Smoked Meat Bolognese

Montreal’s iconic meat fuels this stick-to-your-ribs take on the classic Italian red sauce that’s perfect for winter.

INGREDIENTS

1 onion, finely diced

1 garlic clove, finely diced

1 carrot, finely diced

1 celery stalk, finely diced

2 Tbsp tomato paste

2 Tbsp olive oil

1 lb lean ground beef

1 lb Montreal smoked meat, medium-lean, ground in the food processor

½ tsp ground black pepper

1 can (428 ml) whole, peeled tomatoes, puréed

Salt and pepper

Method

1 Preheat the oven to 275 F. In a medium Dutch oven set over medium-high heat, sweat the onion, garlic, carrot, celery and tomato paste in the oil until translucent.

2 Add the beef and smoked meat, stir, and add the pepper and tomato purée. Fill the tomato can halfway up with water, swirl the water around, and add to the pot. Cover the Dutch oven and place in the preheated oven.

3 Bake for 2 hours, stirring occasionally. Season to taste, with salt and pepper. This will keep for 5 to 7 days in the refrigerator.