Classic Bolognese SauceFrom Fanml4me 6 years ago
- 4 tablespoons extra virgin olive oil shopping list
- 1 medium onion, small dice shopping list
- 2 medium carrots, small dice shopping list
- 2 stalks celery, small dice shopping list
- 3 cloves garlic, minced shopping list
- Crushed red pepper (pinch) shopping list
- 1 lb. ground beef (lean) shopping list
- 1 lb. ground pork shopping list
- 2 teaspoons kosher salt shopping list
- 1 teaspoon ground black pepper shopping list
- 3 (6 oz.) cans tomato paste shopping list
- 1 teaspoon dried rosemary, minced shopping list
- 1 tablespoon dried thyme leaves shopping list
- 2 bay leaves shopping list
- 1 cup dry red wine (or dry white wine) shopping list
- water (see directions) shopping list
- 1 lb. pasta shopping list
- parmigiano Reggiano cheese, as garnish shopping list
- extra virgin olive oil, as garnish shopping list
How to make it
- In large dutch oven, heat olive oil. Add onions, carrots and celery and cook over medium heat until translucent and tender, about 10 minutes. Add garlic and crushed red pepper and cook for another 2-3 minutes.
- Add both meats, break apart into small crumble, and cook until browned well. Season with kosher salt and ground black pepper.
- Add tomato paste and stir to brown and combine.
- Add rosemary, thyme, and bay leaves. Stir well.
- Add wine, stir well to loosen any bits on bottom of pan, and cook until almost evaporated, about 5 minutes.
- Add enough water to cover meat and vegetable mixture by about 2 inches. Bring to a boil, then reduce to low heat and simmer, stirring occasionally, for approximately 2 hours. If water cooks out before end of cooking time, add additional water, by the cup. Taste sauce and add salt, which will be necessary if adding more water. You can cook sauce down and add water (and salt), as often as desired and/or necessary. The longer the sauce cooks, and the more it is reduced, the better it will be!
- Salt a large, deep pot with a few tablespoons of kosher salt (water should be as salty as the Mediterranean, according to all of my friends that live in Italy). When boiling, add pasta and cook to al dente. Do not overcook. Reserve 1/2 cup of pasta water, then drain pasta.
- Add 1/2 half of bolognese sauce to pasta and toss well. If noodles and sauce seem too thick, add some of the reserved pasta water and toss well.
- Serve pasta in large, shallow bowls. Top with generous amount of bolognese sauce, sprinkle with extra virgin olive oil, and then top with generous amount of Parmigiano Reggiano.
- As a footnote to bolognese fans everywhere, I've done extensive research on this sauce. It appears there are just as many bolognese recipes as marinara. It also differs from region to region. Quite a few of the bolognese recipes from Italy call for milk. I've tried several but none seemed as flavorful as this one. I would love to know what you think, so please let me know. Thanks!
The CookFanml4me San Luis Obispo, CA
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