Login
|
|
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 |
Quote of the Day
Todays Churchill Thought
Everyone has his day and some days last longer than others.
Factoids
Almost everyone who reads this will try to lick their elbow.
Powered by CMSimple_XH · Login ·
Template by svasti