15 min
75 Mins
6 servings with pasta
Fingerfood
Replace with gluten free pasta or rice noodles as needed
Introduction
This one-pot Bolognese marries veal delicacy with smoky chili complexity and cocoa richness. Comforting yet refined, ready for a week-night pasta or a slow Sunday supper.
A soffritto of onion, carrot, and celery builds fragrance; ground veal is browned for deep flavour; CAMP CHILI lends gentle smoke and heat; Elvea Passata Puro keeps the tomato note bright; veal broth adds silk; a splash of Worcestershire brings extra umami; and a square of 70 % dark chocolate stirred in at the end rounds acidity and lengthens the spice finish.
The sauce simmers just over an hour. Week-night friendly yet richly layered.
Ingredients
2 Tbsp OLEA432 extra-virgin olive oil
750 g ground veal (lean)
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
3 garlic cloves, minced
1 Tbsp tomato paste
100 ml dry white wine
Optional : 2 tsp Worcestershire sauce for deeper savoury notes
1 Tbsp CAMP CHILI seasoning (smoky-sweet heat)
1 tsp dried oregano
700 g Elvea Passata Puro strained tomato purée (100 % Italian, seed- and skin-free) or similar brand.
250 ml veal broth (gelatin-rich)
1 bay leaf
15 g 70 % dark chocolate, finely chopped (~1 Tbsp)
2 Tbsp whole milk (optional silk finish)
Directions
Brown the veal
Heat olive oil over medium-high heat in a large cooking pan or pot. Add veal; cook ~5 min, breaking up, until well browned and fond develops. Browning builds meaty complexity without drying lean veal.
Soffritto
Stir in onion, carrot, and celery; sweat 6 min until soft and translucent. Add garlic; cook 1 min. Classic soffritto deepens sweetness and aroma. Use a different cooking pan if needed.
Paste, wine & spice
Clear a space; toast tomato paste 2 min. Deglaze with white wine (and Worcestershire, if using), scraping fond. Sprinkle in CAMP CHILI and oregano; cook 30 s to bloom spices.
Long gentle simmer
Pour in Elvea Passata, veal broth, salt, and bay leaf. Bring to a quiet bubble, cover your pan or pot, and simmer 60 min, stirring occasionally, until thick and glossy. Uncooked passata melds quickly while broth lends body.
Chocolate finish
Off heat, stir in dark chocolate until melted—it tempers tomato acidity and amplifies chili warmth. Add milk for extra silk; taste and adjust salt only if needed (Worcestershire and broth add sodium).
Why It Works
Elvea Passata Puro delivers bright tomato without long reduction or metallic after-taste.
Veal broth supplies gelatin for mouth-feel and lighter flavour than beef stock.
CAMP CHILI folds in smoke, mild heat, and subtle sweetness. No need for multiple chilies.
Dark chocolate is a proven chili and ragù enhancer. Its bitterness softens acidity and deepens savoury notes.
Worcestershire (optional) layers fermented umami that many modern Bolognese fans swear by.
Serving Suggestions:
Toss 1 cup sauce with 120 g tagliatelle; top with Pecorino.
Spoon over soft polenta and drizzle OLEA432.
Use as ragù in lasagna or stuff into roasted bell peppers.
