Sunday dinner is Bolognese Sauce, slow simmered for hours and requires patients to achieve the authentic texture, its traditionally served with tagliatelle pasta.
For serving you’ll need wedge of Parmesan and basil.
9 to 10 oz of fresh Tagliatelle pasta (I like the Rana brand)
**use a food processor to pulse onions, carrots, & celery, if not a fan of chopping.
In a very large and deep skillet heat the olive oil on medium heat, add the pancetta and sauté occasionally stirring until pancetta has released some of its fat and is crisp, 6–8 minutes. Then add onions, carrots, celery, and butter stir to mix the vegetables and cook for 5 to 7 minutes until the vegetables are soft, stirring occasionally. Add garlic, chopped tomato, salt, oregano, black pepper, and nutmeg and continue sautéing until the vegetables are very soft. Next add the tomato paste and work into the vegetables for abut 5 minutes.
Meanwhile while the vegetables are softening, using a deep pot on medium high heat add 1 tbsp of olive oil and the ground beef. Cook, stirring occasionally but not breaking meat apart until beef is lightly browned but not crisp, 6–8 minutes, then start smashing down on the beef with a wooden spoon until meat is finely ground, about 5 minutes. The meat should be reduced to what looks like little bits. Set aside until ready to add to the sautéed vegetables.
Add wine, and continue cooking for a 3 -5 minutes until it has evaporated then add the tomato purée, reduce the heat to medium and continue cooking for a few minutes. Then using a slotted spoon add the meat to the sauce and stir well to incorporate everything together. Bring to a simmer and add the milk, stock, and basil. Mix well reduce the heat to the lowest setting and cook uncovered for 2 1/2 hours occasionally stirring until the meat is very tender. There shouldn’t be any rapid bubbles at this stage, the liquid will reduce and the sauce will thicken. Once the sauce is finished cooking, keep it warm and cook your fresh pasta.
Bring a large pot of salted water to a boil, and drop the pasta in, It will only take 2 minutes to cook, drain and transfer to the Bolognese sauce and gently mix to coat the pasta. To serve add shaved Parmesan and fresh basil.
Ingredients
Directions
For serving you’ll need wedge of Parmesan and basil.
9 to 10 oz of fresh Tagliatelle pasta (I like the Rana brand)
**use a food processor to pulse onions, carrots, & celery, if not a fan of chopping.
In a very large and deep skillet heat the olive oil on medium heat, add the pancetta and sauté occasionally stirring until pancetta has released some of its fat and is crisp, 6–8 minutes. Then add onions, carrots, celery, and butter stir to mix the vegetables and cook for 5 to 7 minutes until the vegetables are soft, stirring occasionally. Add garlic, chopped tomato, salt, oregano, black pepper, and nutmeg and continue sautéing until the vegetables are very soft. Next add the tomato paste and work into the vegetables for abut 5 minutes.
Meanwhile while the vegetables are softening, using a deep pot on medium high heat add 1 tbsp of olive oil and the ground beef. Cook, stirring occasionally but not breaking meat apart until beef is lightly browned but not crisp, 6–8 minutes, then start smashing down on the beef with a wooden spoon until meat is finely ground, about 5 minutes. The meat should be reduced to what looks like little bits. Set aside until ready to add to the sautéed vegetables.
Add wine, and continue cooking for a 3 -5 minutes until it has evaporated then add the tomato purée, reduce the heat to medium and continue cooking for a few minutes. Then using a slotted spoon add the meat to the sauce and stir well to incorporate everything together. Bring to a simmer and add the milk, stock, and basil. Mix well reduce the heat to the lowest setting and cook uncovered for 2 1/2 hours occasionally stirring until the meat is very tender. There shouldn’t be any rapid bubbles at this stage, the liquid will reduce and the sauce will thicken. Once the sauce is finished cooking, keep it warm and cook your fresh pasta.
Bring a large pot of salted water to a boil, and drop the pasta in, It will only take 2 minutes to cook, drain and transfer to the Bolognese sauce and gently mix to coat the pasta. To serve add shaved Parmesan and fresh basil.