Rigatoni With Bolognese SauceFrom foodlover78 5 years ago
- 2 tablespoons olive oil shopping list
- 4 tablespoons butter shopping list
- 1 large yellow onion, finely and evenly diced shopping list
- 4 small (or 2 very large) carrots finely and evenly diced shopping list
- 4 stalks celery heart (or 2 large celery stalks) finely and evenly diced shopping list
- 4 garlic cloves, very finely diced shopping list
- 1/4 cup diced good quality bacon shopping list
- Kosher or sea salt shopping list
- Freshly ground black pepper shopping list
- 2 Lbs ground meat (blend of veal, pork and beef – or just beef, if you prefer) shopping list
- 1 cup dry white wine (like a Chardonnay) shopping list
- 2 cups milk shopping list
- 1 28 Oz can whole tomatoes with juice shopping list
- 1 cup beef stock shopping list
How to make it
- Place a large saucepan over medium heat and melt the butter in the oil. Add the onion, carrot, celery and garlic with a good pinch of salt (about ½ teaspoon) and sauté for 5 minutes, stirring often. Add the diced bacon and cook for a further 10 minutes, until vegetables are softened and bacon is fully cooked
- Increase the heat to high and add the meat a third at a time, stirring and breaking lumps with a spoon between each addition. Adding the meat gradually allows the water to evaporate – which is key if you want to brown your meat and not boil it. After the last addition, when no pink can be spotted in the meat and no lumps remain. You want your meat to caramelize and even become crispy in spots. More water will evaporate and flavors will concentrate. You want golden bits of meat to stick to the bottom of your pan – this flavorful crust will then be de-glazed with white wine. Watch over your pan as you don’t want your meat to burn. When you see some serious caramelization action happening, lower heat to medium.
- Pour the white wine into the sauce pan. With a wooden spoon, scrape all the brown bits stuck to the bottom of your pan. Push the meat all around to make sure you scrape it all off. By the time you’re finished, the wine will be evaporated (2-3 minutes). Be careful not to let the meat stick again (lower the heat if necessary).
- Add milk, diced tomatoes (with liquid), beef stock, 1 teaspoon salt and a good grinding of pepper. Bring to a boil and then lower to the lowest heat and let simmer very slowly, half-covered, for 4 hours. Stir once in a while. If your sauce starts sticking before the end of your cooking time, lower the heat (if possible) and/or add a bit of stock or water. In the end, the sauce should be thick, more oil- than water-based and thick like oatmeal. Adjust the seasoning one last time – don’t be afraid of adding more salt (tasting each time you add some), it is this recipe’s key seasoning.
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