Bolognese | ||||
In a dutch oven | ||||
2 | Tbl | Olive Oil | add | Medium Heat |
6 | Tbl | Butter | add | melt |
1 1/3 | cup | Celery | dice, add | |
1 1/3 | cup | Carrot | dice, add | |
1 | cup | Onion | dice, add | saute until clear |
1 1/2 | lbs | Ground Beef/Pork | add | I use 100% beef |
Salt | add | |||
Black pepper | add | brown meat | ||
2 | cup | Whole Milk | Add; stir to not burn | reduce liquids |
1/4 | Tsp | Fresh Nutmeg | Grate; Add | |
2 | cup | Good Dry White Wine | Add; stir to not burn | reduce liquids |
1 | can | Italian San Marzano; 28oz | Hand Squeeze out chunks; add | let rise to boil |
Lowest Simmer | 4 Hours | |||
Water | add | as needed | ||
1 1/4 | lbs | Pasta | Boiling Water | |
1 | Tbl | Butter | Toss | |
parmigiano | Freshly | grated | ||
OPTIONAL | Try without first | |||
1/2 | Tsp | Red Pepper Flakes | add before boil | |
NOTES | ||||
Time consuming – prep and stirring take about 2 hours | ||||
The liquids are reduced to remove the water and leave just the milk fat and wine solids. | ||||
After reductions it should be the same consistency as after browning the meat. | ||||
Beef Pork Ratio is to taste. | ||||
Ready after 3 hours but keeps getting better – next day leftovers as good or better | ||||
Try not to over sample LOL |