It was a cold, wet, miserable snowing/hailing/raining mess today, so it’s time to talk about comfort carbs. Bolognese has always been something I thought best left to the pros. My friend Jenn taught me to order it at old school Italian restaurants, and that you know it’s legit if there’s a hint of nutmeg. I finally tried to make it at home, and it went exceptionally well. I used a recipe from Family Bites (Jan never steers me wrong) and simmered it low and slooooowwwww on a lazy weekend back in the Fall.
The thing about bolognese is that it’s not supremely saucy, and I am traditionally someone who likes a LOT of sauce on my pasta. If that’s what you’re looking for, I would refer you to this Spaghetti & Meatballs recipe, or this Meat Sauce. Bolognese is more of a dry sauce (oxymoron?), but you can see in the picture above what I mean. I need to make this again, and I will definitely double the batch this time so I can freeze some for leftovers.
Classic Bolognese
Source: Family Bites
Ingredients
1 tbsp olive oil
3 tbsp butter
1/2 cup chopped onion
2/3 cup chopped carrot
2/3 cup chopped celery
3/4 lb ground beef (as per Jan’s instructions, this isn’t time to use lean or extra-lean, so go for medium)
1 cup milk (I used 2%)
1/8 tsp nutmeg
1 cup white wine
1 1/2 cups crushed tomatoes
+ cooked pasta
+ grated parmesan for sprinkling
Directions
- In a large dutch oven or saucepan, add the olive oil and butter and set over medium heat. When the butter is melted, add the onion and cook until softened, about 3-4 minutes. Add the carrot and celery and cook for an additional 3-4 minutes.
- Add the beef and a big pinch of salt, breaking up the beef and stirring until cooked through.
- Add the milk, cook until it has evaporated, stirring frequently, then stir in the nutmeg.
- Add the wine, cook until it has evaporated, then add the tomatoes and stir.
- Lower the heat until the sauce is barely bubbling, and cook for 3-5 hours, stirring occasionally. Serve over pasta with a sprinkle of parm.
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