Spaghetti Bolognese
Ingredients
- 3 TBSP Butter (plus 1 TBSP to toss pasta in)
- 1/2 cup Small Diced White Onion
- 2/4 Cup Celery, Small Diced
- 2/3 Cup Carrot, Shredded
- 2 cloves Garlic
- 1/2 Lb Beef, Ground
- 1/2 Lb Pork, Ground
- Kosher Salt + Pepper to taste
- 1 Cup Milk, Whole
- 1/8 tsp nutmeg, ground
- 1 Cup White Wine, Dry
- 3 Cups San Marzano Canned Tomatoes (28oz)
- Parmesan, Grated
- 1 Lb Pasta
Instructions
- Put butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery, shredded carrot and garlic. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add ground beef and ground pork, a large pinch of salt and a pepper to taste. Crumble the meat with your spatula, stir well and cook until the beef and pork are cooked throughout, donโt brown.
- Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add nutmeg, and stir.
- Add the white wine, let it simmer until it has evaporated.
- add the tomatoes and stir thoroughly. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at a very low simmer, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 2 hours or more, stirring from time to time.
- At the end, the fat must separate from the sauce. Stir to mix the fat into the sauce, taste and correct for salt.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan.
- Bone Apple Teeth!
Leave a Reply