Classic Bolognese
Tuesday, June 30, 2020
When you look at the ingredients of a typical Bolognese sauce it doesn't look like it will produce the amazing sauce it produces. But magic happens as the beef, lamb, and vegetables slowly cook down with wine.
Ingredients
2 Tbsp. olive oil
2 medium yellow onions, finely chopped
2 stalks celery, finely chopped
1 large carrot, finely chopped
1½ lb. ground beef
1½ lb. ground lamb
3 oz. thinly sliced pancetta, finely chopped
½ cup dry red wine
3 Tbsp. tomato paste
2 sprigs thyme leaves, fresh
2 bay leaves
1½ cups beef stock
1½ cups chicken stock
½ cup whole milk
1 lb. tagliatelle pasta
Instructions
Heat the oil in a Dutch oven.
Add the carrots, celery and onion and saute until the vegetables are soft. About 5 minutes.
Add beef, veal, and pancetta, sauté, until browned, about 15 minutes.
Add the wine and bring to a boil for one minute. Scraping up all of the brown bits from the bottom of the pan.
Add the tomato paste, thyme, bay leaves and all of the stock except for ½ cup of the chicken stock.
Season with salt and pepper.
Cover, reduce to heat to very low and let sauce simmer for 1 ½ hours, stirring occasionally.
In a small sauce pan, bring the milk up to a simmer.
Add the milk to the meat sauce and stir to combine.
Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 30 - 45 minutes.
If you were sauce is to thick, slowly add the remaining chicken stock to the thickness you want. Remove the thyme and bay leaves.
Cook the pasta to al dente. Drain pasta, reserving one cup of the pasta water.
Add the drained pasta into the Bolognese sauce and stir. Add a bit of the pasta water to help coat the pasta.
Serve with crusty bread.
Tags
Main
