Bolognese is a meat-based sauce cooked low and slow with a touch of tomato (i.e., the tomato is not the star). Onion, celery and carrot are first sweated in olive oil, then ground beef and/or pork is added and sautéed. Some crushed tomatoes and a bit of milk constitute the sauce, along with other classic additions such as pancetta, wine, and nutmeg. The sauce is simmered for several hours until it is thick and rich and ready to serve over a broad, flat pasta like fettuccine, pappardelle or tagliatelle or in a lasagna.
I stray from the traditional in that I like to add some minced garlic and fresh herbs (a small amount of parsley and sage) and use bacon instead of pancetta. The first time I made this dish I used ground beef only - moral of the story is that you really need to use a blend of ground beef and ground pork, or else the meat will taste kinda dry on the mouth regardless of the fat content of your beef. Also, you can use either red or white wine - both work equally well in this recipe.
Ingredients:
2 tbsp. olive oil
I stray from the traditional in that I like to add some minced garlic and fresh herbs (a small amount of parsley and sage) and use bacon instead of pancetta. The first time I made this dish I used ground beef only - moral of the story is that you really need to use a blend of ground beef and ground pork, or else the meat will taste kinda dry on the mouth regardless of the fat content of your beef. Also, you can use either red or white wine - both work equally well in this recipe.
Ingredients:
2 tbsp. olive oil
2 tbsp. butter
8 oz. pancetta or 6 slices bacon, finely chopped
2 lbs. ground beef
1 lb. ground pork
1 tsp. salt
1/4 tsp. black pepper
1 onion, finely minced
2 lbs. ground beef
1 lb. ground pork
1 tsp. salt
1/4 tsp. black pepper
1 onion, finely minced
4 cloves garlic, minced
2 large carrots, finely chopped
4 stalks celery, finely chopped
2 large carrots, finely chopped
4 stalks celery, finely chopped
2-3" piece of Parmesan cheese rind
1/2 cup minced fresh parsley
2 bay leaves
2 cups white or red wine
1 1/2 cups whole milk
2 tbsp. tomato paste
28-oz. can whole San Marzano (or other) tomatoes, hand crushed or cut with kitchen shears
1/8 tsp. nutmeg
2 tsp. salt
1 tbsp. sugar
1 tsp. black pepper
1 lb. cooked pasta (fettuccine, tagliatelle or pappardelle)
Grated Parmesan cheese
1. Heat the olive oil and butter in a large cast iron pot over medium high heat until melted. Add the pancetta and stir frequently until just starting to brown. Add the ground beef and pork, breaking up chunks with a potato masher, and cook until no longer pink. Season with 1 tsp. salt and 1/4 tsp. pepper.
2. Add the chopped onion, carrot, celery, garlic, parsley, and bay leaves. Cook about 10 minutes or until the veggies are soft but not browned.
3. Add tomato paste, milk and wine and cook until the liquid has mostly evaporated.
5. Add the crushed tomatoes with their juice. Fill the tomato can with water and add that to the pot. Stir in 1/8 tsp. nutmeg, 2 tsp. salt, 1 tbsp. sugar, and 1 tsp. black pepper. Bring to a boil, then reduce to low heat and cook, uncovered, 2-3 hours until the sauce has reduced and become very thick. Add water to the mix if at any time it becomes too thick. Skim off excess oil.
6. In the meantime, cook your pasta of choice, drain, and set aside (you can coat the pasta with a drizzle of olive oil to keep it from sticking together).
7. Taste the sauce and re-season as needed. Plate the pasta in serving bowls and top with the sauce. Sprinkle the pasta with grated Parmesan.
1/2 cup minced fresh parsley
2 bay leaves
2 cups white or red wine
1 1/2 cups whole milk
2 tbsp. tomato paste
28-oz. can whole San Marzano (or other) tomatoes, hand crushed or cut with kitchen shears
1/8 tsp. nutmeg
2 tsp. salt
1 tbsp. sugar
1 tsp. black pepper
1 lb. cooked pasta (fettuccine, tagliatelle or pappardelle)
Grated Parmesan cheese
1. Heat the olive oil and butter in a large cast iron pot over medium high heat until melted. Add the pancetta and stir frequently until just starting to brown. Add the ground beef and pork, breaking up chunks with a potato masher, and cook until no longer pink. Season with 1 tsp. salt and 1/4 tsp. pepper.
2. Add the chopped onion, carrot, celery, garlic, parsley, and bay leaves. Cook about 10 minutes or until the veggies are soft but not browned.
3. Add tomato paste, milk and wine and cook until the liquid has mostly evaporated.
5. Add the crushed tomatoes with their juice. Fill the tomato can with water and add that to the pot. Stir in 1/8 tsp. nutmeg, 2 tsp. salt, 1 tbsp. sugar, and 1 tsp. black pepper. Bring to a boil, then reduce to low heat and cook, uncovered, 2-3 hours until the sauce has reduced and become very thick. Add water to the mix if at any time it becomes too thick. Skim off excess oil.
6. In the meantime, cook your pasta of choice, drain, and set aside (you can coat the pasta with a drizzle of olive oil to keep it from sticking together).
7. Taste the sauce and re-season as needed. Plate the pasta in serving bowls and top with the sauce. Sprinkle the pasta with grated Parmesan.
Chopped onion, carrot, celery, garlic, and bay leaves.
Saute the ground beef and pork in the olive oil. Season with salt and pepper.
6 slices of thick-cut bacon, finely chopped.
If using whole canned tomatoes, place in a bowl and break up the tomatoes with your fingers. You can also use kitchen shears to cut up the whole tomatoes in the can. Fill the empty can with water to add to the sauce.
Add milk and wine. Cook until most of the liquid has evaporated.
Add crushed tomatoes.
Simmer for 2-3 hours, uncovered, or until the sauce is thick and nicely reduced.
Serve over pasta with grated parmesan cheese.
No comments:
Post a Comment