All day bolognese
This recipe is for my best friend Laurie and my first born, Christine who calls this recipe "the one that makes the house smell good." When you make this you have to stay home all day, stir and enjoy how the house smells. It's great on a snow day or during Christmas vacation. Leftovers do freeze well but then you lose out on the whole house smelling amazing all day thing.
All Day Bolognese Sauce
Serves four very hungry or six self controlled people
1/3 cup finely diced celery
1/3 cup finely diced carrot
1/2 cup finely diced onion
2 Tablespoons of butter
2 Tablespoons of extra virgin olive oil
1 pound of ground beef, 90/10 ratio meet to fat
1 cup of milk
1 cup of dry white wine
1/4 teaspoon nutmeg, freshly grated
1 large (28 ounces)can crushed tomatoes
3 Tablespoons of fresh chopped Italian flat leaf parsley
1.Place butter and olive in a large heavy bottomed Dutch oven and heat on medium low heat until butter bubbles a bit. Add vegetables and stir occasionally making sure not to brown vegetables. You just want them to soften and for their flavors to marry.
2. Raise heat a bit and add ground beef breaking up meat and stirring often with a large fork until the meat browns. Drain off any fat.
3. Add milk and nutmeg and stir. Keep heat on medium or high enough so that milk gently bubbles and simmers slowly and the milk evaporates. This should take about a half hour or more.
4. Add wine and simmer gently until wine evaporates. This may also take a half hour or more.
5. Add tomatoes and stir well. Simmer on low for 3 hours, yes three hours, stirring often Add salt to taste and fresh chopped parsley just before serving with pasta.
I recommend you make your own fettucine pasta if you have a pasta maker. I also like this with rigatoni. Serve with a nice dry red like a Chianti, Sangoviese or Primitivo di Puglia.
Variations
I sometimes like to do this with different kinds of meet such as pork, veal and beef mixes or turkey or pork Italian sausage. I also occasionally add finely chopped mushrooms to the vegetables and use dry red wine instead of white. I also sometimes feel the urge for a more herbal edge and will add either a bay leaf (fresh bay leaves are a revelation.) or some crushed fennel seeds and some garlic for an Italian sausage edge as well. In other words, this is a great template of a recipe. You can also go a shorter route and skip the milk and wine evaporation stage but you don't get the same rich complex flavors.
When you come to see me next, Christine or Laurie, I will make this for you.
All Day Bolognese Sauce
Serves four very hungry or six self controlled people
1/3 cup finely diced celery
1/3 cup finely diced carrot
1/2 cup finely diced onion
2 Tablespoons of butter
2 Tablespoons of extra virgin olive oil
1 pound of ground beef, 90/10 ratio meet to fat
1 cup of milk
1 cup of dry white wine
1/4 teaspoon nutmeg, freshly grated
1 large (28 ounces)can crushed tomatoes
3 Tablespoons of fresh chopped Italian flat leaf parsley
1.Place butter and olive in a large heavy bottomed Dutch oven and heat on medium low heat until butter bubbles a bit. Add vegetables and stir occasionally making sure not to brown vegetables. You just want them to soften and for their flavors to marry.
2. Raise heat a bit and add ground beef breaking up meat and stirring often with a large fork until the meat browns. Drain off any fat.
3. Add milk and nutmeg and stir. Keep heat on medium or high enough so that milk gently bubbles and simmers slowly and the milk evaporates. This should take about a half hour or more.
4. Add wine and simmer gently until wine evaporates. This may also take a half hour or more.
5. Add tomatoes and stir well. Simmer on low for 3 hours, yes three hours, stirring often Add salt to taste and fresh chopped parsley just before serving with pasta.
I recommend you make your own fettucine pasta if you have a pasta maker. I also like this with rigatoni. Serve with a nice dry red like a Chianti, Sangoviese or Primitivo di Puglia.
Variations
I sometimes like to do this with different kinds of meet such as pork, veal and beef mixes or turkey or pork Italian sausage. I also occasionally add finely chopped mushrooms to the vegetables and use dry red wine instead of white. I also sometimes feel the urge for a more herbal edge and will add either a bay leaf (fresh bay leaves are a revelation.) or some crushed fennel seeds and some garlic for an Italian sausage edge as well. In other words, this is a great template of a recipe. You can also go a shorter route and skip the milk and wine evaporation stage but you don't get the same rich complex flavors.
When you come to see me next, Christine or Laurie, I will make this for you.
If I come with Christine do I get some too? It sounds amazing
ReplyDelete