In the Kitchen With Harry Hamlin: Get The Bolognese Recipe from Episode 1

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 Second
By Renee Guilbault
1 tbsp garlic powder
1 lb ground beef
1 lb ground pork
2 oz pork lardons
4 tbsp extra-virgin olive oil, divided
1 ½ cups yellow onion, diced
2 cups carrots, diced
2 cups zucchini, diced
2 cups yellow squash, diced
1 ½ cups cauliflower florets, cut small
1 ½ cups whole milk
4 cups cremini mushrooms, sliced
1 cup white wine
1 bag baby spinach
2 28-oz cans diced tomatoes
¼ cup flakey salt, divided
Freshly ground pepper
Parmigiano-Reggiano wedge

In a large saucepan, sauté the ground beef and pork with 1 ½ tsp garlic powder and a pinch of salt until browned and set aside.
In a large dutch oven, sauté the pork lardons over medium-high heat until golden brown, about 1 to 2 minutes.Reduce the heat to medium, add olive oil, diced onions and a pinch of salt, and sauté gently until the onions start to become translucent but not brown. You want them to gently “sweat” but not color.
Add the diced carrots and more olive oil and salt as needed. When the carrots are softened, add the diced zucchini & squash. When all of the vegetables have softened, add the browned beef/pork and gently mix together.
Stir in the 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 tbsp olive oil, mushrooms and 1 ½ tsp garlic powder along with a generous pinch of salt to sauté and cook the mushrooms through. Avoid crowding the pan.
Add the cooked mushrooms to the veg/meat pot and gently mix everything together. Over medium heat add the milk reduced by half, add the diced tomatoes, diced cauliflower, 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 or freeze.

Find this recipe and more in: 

The Complete Recipe Companion to A Taste of Opportunity by Renee Guilbault

*A Taste of Opportunity, Renee’s robustly endorsed Career Development and Leadership book about the Food & Restaurant Industry is designed to help anyone who wants a rewarding career in food - whether just starting out or ready to move into leadership.

In the Kitchen with Harry Hamlin airs on Sundays at 9/8c on AMC. Episodes are available to stream on (with a cable provider login). You can also watch episodes via AMC+ at or through the new AMC+ app available on iPhone, iPad, Android, Fire TV, Apple TV, and Roku plus Samsung and Vizio smart TVs. AMC+ can also be streamed through a variety of providers, including AppleTV, Prime Video Channels, DirectTV, Dish, Roku Channel, Sling, and Xfinity. Sign up for AMC+ now.