Ingredients: |
Ingredients: - 3 TABLESPOONS EXTRA VIRGIN
OLIVE OIL
- 1 MEDIUM YELLOW ONION,
MINCED (ABOUT 1 CUP)
- 1 MEDIUM CARROT, PEELED
AND FINELY SHREDDED (ABOUT
1/2 CUP)
- 1/2 CUP MINCED CELERY WITH
LEAVES
- 2 TEASPOONS KOSHER SALT
- 1 POUND GROUND BEEF
- 1 POUND GROUND PORK
- 1/2 CUP DRY RED WINE
- 1 TABLESPOON TOMATO PASTE
- 3 CUPS CANNED ITALIAN PLUM
TOMATOES, PREFERABLY SAN
MARZANO, CRUSHED BY HAND
OR PASSED THROUGH A FOOD
MILL
- 3 FRESH OR 4 DRIED BAY
LEAVES
- FRESHLY GROUND BLACK
PEPPER TO TASTE
- 4 CUPS HOT WATER, OR AS
NEEDED
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Directions: |
Directions:Heat the olive oil in a wide, 3 to 4-quart pan or Dutch oven
over medium heat. Stir in the onion, carrot and celery, season
them lightly with salt and cook, stirring, until the onion is
translucent. Crumble in the ground beef and pork and continue
cooking, stirring to break up the meat, until all the liquid the
meat has given off has evaporated and the meat is lightly
browned, about 10 minutes. Pour in the wine and cook,
scraping the bottom of the pan, until the wine is evaporated, 3
to 4 minutes. Stir in the tomato paste and cook a few minutes,
then pour in the tomatoes, toss in the bay leaves, and season
lightly with salt and pepper. Bring to a boil, then lower the
heat so the sauce is at a lively simmer. Cook, stirring
occasionally, until the sauce is dense but juicy and a rich, dark
red color. This will take about 2 to 3 hours—the longer you
cook it, the better it will become. While the sauce is cooking,
add hot water as necessary to keep the meats and vegetables
covered. (Most likely, a noticeable layer of oil will float to the
top toward the end of cooking. Once finished, the oil can be
removed with a spoon or reincorporated in the sauce, which is
what is traditionally done. |
Personal
Notes: |
Personal
Notes: This is a Lidia recipe and a family favorite. This is her notes about the recipe:
"Once you have had a truly good Bolognese sauce, it will become one of your go-to recipes. Bolognese is a very versatile sauce: it can dress all shapes and sizes pasta, whether it’s over fresh tagliatelle, dried spaghetti, or baked rigatoni. This recipe makes enough sauce to feed a hungry crowd, but it also freezes well if you’d like to enjoy it in smaller quantities."
I use fresh thick fettucine when I make this recipe and it comes out wonderful. I serve it with a thick crusted hot bread, salad, rich red wine! What a meal!
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