Ingredients: |
Ingredients: 1 T oil
3/4 pounds ground chuck (15-20%)
3 T butter, plus 1 for pasta
1/2 cup chopped onion
2/3 chopped celery
2/3 cup chopped carrot
Salt and black pepper
1 cup whole milk
Whole nutmeg
1 cup white wine
1 1/2 cups canned imported best quality San Marzano plum tomatoes, cut up, with their juice
1 lb pasta (Tagliatelle) if you can find it.
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Directions: |
Directions:Put the oil, butter and chopped onion in a pot and turn on the heat to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for 2 minutes, stirring.
Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat, stir well and cook the beef has lost its raw red color.
Add the milk and let it simmer gently, stirring, until it has bubbled away completely. Add a tiny grating (1/8 tsp) of nutmeg and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours, stirring from time to time. Add 1/2 cup of water if it looks like its beginning to dry out and get sticky.
At the end, no water at all should be left. Taste and correct salt. Toss with cooked pasta and serve. Pass parmesan on the side. |
This recipe for Bolognese is from