Pierogi “Bolognese”

Pierogi Dough:
- 2 cups sour cream (500 mL)
- 3 cups all-purpose flour (750 mL)
- 1 cup whole-wheat flour (250 mL)
Bolognese:
- 1 white onion, stemmed and cut into quarters
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 3 garlic cloves
- 1/4 cup canola oil, divided (60 mL), plus 3 Tbsp for frying (45 mL)
- 1 lb ground lean beef (500 g)
- 1 lb ground lean pork (500 g)
- 1 Tbsp oregano (15 mL)
- 1 Tbsp dried rosemary (15 mL)
- 3/4 cup red wine (175 mL)
- 1, 28 oz can of crushed tomatoes (796 mL)
- 2 Tbsp tomato paste (30 mL)
- 1/2 cup 2 % milk (125 mL)
- 3 dried bay leaves
- 3/4 cup chiffonade of fresh basil leaves, divided (175 mL)
- ¼ tsp Kosher salt (1mL)
- ¼ tsp freshly ground pepper (1mL)
- 1 tsp sugar (5 mL)
Toppings
- ½ cup rated smoked mozzarella (125 mL)
Pierogi Dough:
1. In a mixing bowl, combine sour cream and flour and stir until mixed. Place mixture on a lightly floured surface and knead, adding additional all-purpose flour as needed, until soft dough is formed that doesn’t stick to your hands.
2. Cover and refrigerate for 2 hours before using.
Bolognese:
1. In a food processor add onion, carrot, celery and garlic. Process until finely chopped.
2. In a saucepot set over medium high heat, add 2 Tbsp (30 mL) canola oil.
3. Add beef and pork. Cook, breaking up into small pieces, until no longer pink.
4. Remove meat from pot, draining any fat; reserve meat.
5. Add 2 Tbsp (30 mL) canola oil to pot; reduce heat to medium and add pureed vegetable mixture. Add oregano, rosemary. Cook for about 10 minutes, stirring often, or until carrots have softened.
6. Return meat to pot and add wine; continue to cook, stirring often, until wine has reduced to 2 Tbsp (30 mL).
7. Add tomatoes, milk and bay leaves to pot, stirring to mix.
8. Simmer, covered, for 1 hour, stirring once and awhile.
9. Season mixture with salt and pepper and sugar.
10. Remove from heat and add 1/2 cup (125 mL) fresh basil, stirring to incorporate.
11. Let cool to room temperature.
To Assemble:
1. Remove dough from refrigerator and on a lightly floured surface, roll dough to 1/8 inch (3 mm) thickness.
2. Cut into 3 inch (7.5 cm) rounds.
3. Place a spoonful of Bolognese filling into the centre of each round.
4. Moisten the edges with water and press the edges together with a fork to seal.
5. Repeat with remaining dough and Bolognese.
6. Boil pierogies for about 7 minutes, a few at a time, in a large pot of water; remove from pot and let cool to room temperature.
7. In a large nonstick skillet set over medium heat 3 Tbsp (45 mL) canola oil. Add pierogies, a few at a time, and fry on each side until golden brown. Repeat with remaining pierogies.
8. Once fried, top each with smoked mozzarella and a pinch of the remaining fresh basil. Serve immediately.