Our favorite bolognese is at the Paddock Club in Elkhart Lake, WI. It's consistently just so so good. I started making bolognese at home last year, and is a favorite Sunday dinner in our household. This is a time consuming meal, but it is low maintenance once it is set to a simmer. It takes time to develop all that flavor! This recipe is based on Marcella Hazan's bolognese as adapted by the NYT. You do need to use full fat ingredients for the sauce to come together as intended.
Ingredients:
1 tablespoon olive oil
3 tablespoons salted butter + 1 tablespoon to toss pasta
1/2 cup yellow onion, finely diced
2/3 cup celery, finely diced
2/3 cup carrot, finely diced
1/2 cup ground chuck (80% ground beef)
1/4 cup ground pork
salt and pepper
1/4 teaspoon nutmeg
1 cup whole milk
1 cup dry white wine
2 cups plum tomatoes in juice, finely diced
1 1/2 pounds pasta
1/2 cup freshly grated Sartori Parmesan
Preparation:
1. In a dutch oven, heat olive oil and 3 tablespoons butter over medium heat. Add onion and cook until translucent, about 2-3 minutes.
2. Add celery and carrot to pot, stirring to coat with butter. Cook for 2-3 minutes.
3. Add ground beef and pork, breaking up into small chunks with spatula. Season with salt, pepper, and nutmeg. Cook until beef and pork and cooked through.
4. Add whole milk, stirring. Cook until milk is mostly absorbed, about 5-7 minutes.
5. Add white wine, stirring. Cook until wine is mostly absorbed, about 10 minutes.
6. Add plum tomatoes with juice, stirring. Turn heat to a mild simmer.
7. Cook sauce uncovered on a mild simmer for at least 4 hours, preferably for up to 8 hours. Stir occasionally, adding 1/2 cup of water at a time as needed as sauce starts to stick to the bottom of the pan. When it comes time to serve, liquid should be mostly absorbed.
8. When ready to eat, bring a pot of salted water to a boil. Boil pasta per package instructions. Preferable to use a long, wide noodle such as Pappardelle. Drain pasta. Toss with 1 tablespoon butter.
9. Plate pasta, top with ~1/2 cup of sauce, and garnish with Parmesan cheese. Enjoy!
Ingredients:
1 tablespoon olive oil
3 tablespoons salted butter + 1 tablespoon to toss pasta
1/2 cup yellow onion, finely diced
2/3 cup celery, finely diced
2/3 cup carrot, finely diced
1/2 cup ground chuck (80% ground beef)
1/4 cup ground pork
salt and pepper
1/4 teaspoon nutmeg
1 cup whole milk
1 cup dry white wine
2 cups plum tomatoes in juice, finely diced
1 1/2 pounds pasta
1/2 cup freshly grated Sartori Parmesan
Preparation:
1. In a dutch oven, heat olive oil and 3 tablespoons butter over medium heat. Add onion and cook until translucent, about 2-3 minutes.
2. Add celery and carrot to pot, stirring to coat with butter. Cook for 2-3 minutes.
3. Add ground beef and pork, breaking up into small chunks with spatula. Season with salt, pepper, and nutmeg. Cook until beef and pork and cooked through.
4. Add whole milk, stirring. Cook until milk is mostly absorbed, about 5-7 minutes.
5. Add white wine, stirring. Cook until wine is mostly absorbed, about 10 minutes.
6. Add plum tomatoes with juice, stirring. Turn heat to a mild simmer.
7. Cook sauce uncovered on a mild simmer for at least 4 hours, preferably for up to 8 hours. Stir occasionally, adding 1/2 cup of water at a time as needed as sauce starts to stick to the bottom of the pan. When it comes time to serve, liquid should be mostly absorbed.
8. When ready to eat, bring a pot of salted water to a boil. Boil pasta per package instructions. Preferable to use a long, wide noodle such as Pappardelle. Drain pasta. Toss with 1 tablespoon butter.
9. Plate pasta, top with ~1/2 cup of sauce, and garnish with Parmesan cheese. Enjoy!