Linguine Bolognese (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 150 Minutes |
Ready In: 170 Minutes Servings: 4 |
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Ingredients:
6 ounces bacon or pancetta, diced |
1 1/2 cups chopped yellow onion |
1 1/4 cups finely chopped carrots |
3/4 cup finely chopped celery |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 1/2 pounds ground chuck |
4 teaspoons white wine vinegar |
1 1/2 tablespoons minced garlic |
1/3 cup tomato paste |
3 cups reduced-sodium beef broth |
1 1/4 cups whole milk |
1/4 cup heavy cream |
1/2 pound linguine pasta, prepared according to package directions |
finely grated parmesan cheese (optional) |
Directions:
1. In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. This is called rendering.
2. Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes.
3. Add the ground chuck and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes.
4. Add the vinegar, garlic, and tomato paste and cook for 2 minutes, stirring constantly.
5. Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer, partially covered, for 15 minutes.
6. Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little-1/4 cup or so at a time over 11/2 hours. By the end of the 11/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very saucy -it should be tender morsels of meat coated by a thick, creamy sauce.
7. Transfer the cooked pasta to a large heatproof bowl and add the sauce. Toss the pasta with the sauce and serve immediately, garnished with grated Parmesan cheese, if desired.
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