Bolognese
Servings 12
Ingredients
- 2 tablespoons olive oil
- 6 tablespoons butter
- 1 1/4 cup chopped onion 225 g
- 1 1/4 cup chopped celery 225 g
- 1 1/4 cup chopped carrot 225 g
- 1 1/2 pound ground beef 80/20
- 3/4 pound ground spicy italian sausage (casing removed)
- 2 teaspoons salt divided
- 1/2 teaspoon Black pepper freshly ground
- Pinch red pepper flakes
- 1 cup whole milk
- Generous grating of nutmeg
- 1 cup dry white wine
- 1 28 oz can canned imported Italian plum tomatoes cut up, with their juice
- 1/4 cup tomato paste
- Parmesan rind
- Parmigiano-reggiano cheese and/or ricotta for topping
Instructions
- On medium-high heat, melt butter and olive oil. Add in onions and 1 teaspoon of the salt saute until translucent (about 5 minutes)
- Add celery and carrots and cook for 2-3 minutes until soft
- In a separate saucepan over medium high heat, sear off the beef and sausage in 1" chunks, working in batches to ensure the pan is not overly crowded. White is is searing, sprinkle with the remaining teaspoon of salt and pepper (ensuring to evenly distribute across the batches if working in batches). Sear on each side until each side is golden brown. Repeat until all the beef and sausage is browned
- Once the beef is browned, add it to the celery, carrot, onion mixture. Break it up with a spoon. Turn down the temperature to low heat and pour in the milk
- Let simmer until the milk is almost entirely evaporated and then add in the red pepper flakes, freshly grated nutmeg, and parmesan rind (optional)
- Add the wine and let simmer until it has mainly evaporated
- After the wine evaporates add in the tomatoes, gently breaking them apart, and the tomato paste
- Leave sauce uncovered and reduce to low cooking for 3 hours. If the sauce becomes too dry during the simmer add in ½ cup of water (at the end of cooking there should be no water left)
- Taste and adjust for salt as needed and enjoy with your favorite pasta. We like using rigatoni. Remove the parmesan rind before serving
Notes
Adapted from Marcella Hazan