Bolognese Dip Recipe
Toasted Focaccia, Mozzarella, Shaved Romano Blend
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Ingredients
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Bolognese Sauce
Cheese Blend & Finish
Toasted Focaccia
Method
Bolognese Sauce
- 1
- 2
Sweat aromatics
In a large heavy-bottomed skillet or sauté pan over medium heat, add 2 tbs olive oil and 1 tbs butter. When butter melts and begins to foam, add the diced onion, carrot and celery. Cook, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Brown the meat
Increase heat to medium-high, add the ground beef and pork. Break meat into small pieces with a spoon and cook until no longer pink, about 6–8 minutes. Let the meat get a little color but avoid burning. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper while browning.
- 4
- 5
Simmer
Add the crushed tomatoes, 1/2 cup stock, 1/4 cup whole milk, 1 tsp fresh thyme, 1/2 tsp dried oregano, bay leaf, 1/2 tsp sugar, remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low. Let the sauce cook, uncovered, at a low simmer for 25–30 minutes, stirring occasionally, until thickened and flavors meld. Taste and adjust seasoning.
- 6
Finish
Remove bay leaf. Stir in the remaining milk if the sauce seems dry and check final seasoning. The finished bolognese should be thick but spoonable and concentrated in flavor. Keep warm.
Cheese Blend & Assembly
- 7
Preheat and prepare baking vessel
Preheat oven to 425°F (220°C). Choose an ovenproof shallow baking dish or cast-iron skillet about 9–10 inches for the dip assembly.
- 8
Layer the dip
Spoon the warm bolognese sauce into the prepared baking dish, spreading into an even layer roughly 1/2–3/4 inch thick. Sprinkle the shredded mozzarella evenly over the top, followed by the shaved Romano. Leave a little Romano to reserve for finishing if desired. Scatter 1/4 tsp red pepper flakes over the cheese if using.
- 9
Bake to melt
Bake in the preheated oven until the cheese is melted, bubbling and lightly golden around the edges, about 8–12 minutes. For a browned top, finish under the broiler 1–2 minutes—watch closely to avoid burning.
- 10
Finish and garnish
Remove from oven. Sprinkle chopped parsley and the remaining Romano over the hot cheese. Let rest 2–3 minutes so the dip sets slightly before serving.
Toasted Focaccia
- 11
- 12
Toast
Option A - Oven: Arrange slices in a single layer on a baking sheet and toast in the 425°F oven for 6–8 minutes, flipping halfway, until crisp and golden. Option B - Skillet: Heat a large skillet over medium-high heat, cook slices 2–3 minutes per side until charred in spots and crisp. Option C - Grill: Grill over medium heat until grill marks appear and bread is warmed through. Immediately rub one side of each warm slice with the cut side of the halved garlic clove for a subtle garlic flavor.
- 13
Serve
Arrange toasted focaccia around the baked Bolognese Dip. Use the focaccia to scoop warm saucy-cheesy dip. Optionally pass extra red pepper flakes and shaved Romano at the table.