Classic Bolognese Meat Sauce (bolognaise)

Classic Bolognese Meat Sauce (bolognaise)

czwartek, 30 stycznia 2014

Classic Bolognese Meat Sauce (bolognaise)

Time: 3 hrs 45 mins

Ingredients

• 1 tablespoon vegetable oil
• 4 tablespoons butter
• 1/2 cup onion, chopped
• 2/3 cup celery, chopped
• 2/3 cup carrot, chopped
• 3/4 lb ground beef (preferably chuck and not too lean)
• salt
• black pepper, freshly ground
• 1 cup whole milk
• 1/8 teaspoon nutmeg, freshly ground
• 1 cup dry white wine
• 1 1/2 cups chopped tomatoes (canned Italian)
• 1 1/4 lbs pasta (fresh weight NOT DRIED)
• parmigiano-reggiano cheese, freshly grated

Directions

• 1 Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
• 2 Add the celery and carrot and stir for two minutes while cooking to coat them well.
• 3 Add the ground beef, a large pinch of salt and a few grindings of black pepper.
• 4 Cook the beef while crumbling it with a fork until the beef has lost its red colour.
• 5 Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
• 6 Add the nutmeg.
• 7 Add the wine and let it simmer until it has evaporated.
• 8 Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
• 9 Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
• 10 Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.