Spaghetti With Bolognese Sauce |
|
 |
Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
|
From Food & Wine Magazine. Hands down the best bolognese sauce I have had. Sounds time consuming, but worth the effort and it makes a ton. Great for company. Ingredients:
1 tablespoon unsalted butter |
1 tablespoon extra virgin olive oil |
4 cloves garlic, minced |
3 ounces thinly sliced pancetta, finely chopped |
1 medium carrot, finely diced |
1 medium onion, finely diced |
1 celery rib, finely diced |
1 lb ground chuck |
1 lb ground pork |
1/4 lb mortadella, cut into 1/4 inch dice (optional, but adds alot to the flavor) |
1 tablespoon tomato paste |
1 cup dry white wine |
1 (28 ounce) can italian whole tomatoes, chopped,juices reserved |
1 1/2 cups chicken or 1 1/2 cups beef stock |
1/4 teaspoon freshly grated nutmeg |
3 tablespoons chopped fresh parsley |
2 tablespoons chopped basil |
salt & freshly ground black pepper |
1 lb spaghetti |
1/4 cup heavy cream |
parmesan cheese, for serving |
Directions:
1. In a large pan melt the butter in the oil over moderately low heat.
2. Add garlic, pancetta, carrot, onion and celery and cook until the onion is golden, about 5-minutes.
3. Add the ground beef and pork and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8-minutes.
4. Stir in the mortadella and tomato paste and cook for 2-minutes.
5. Add the wine and cook, stirring, until reduced by half, about 3-minutes.
6. Add the tomatoes with their juices, the stock, nutmet and 1-tbsp each of the parsley and basil and bring to a boil.
7. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours.
8. Keep warm.
9. In a large pot of boiling salted water, cook spaghetti until al dente.
10. Drain and return to the pot.
11. Stir in the cream and the remaining 2-tbsp of parsley and 1-tbsp basil into the meat sauce.
12. Season the sauce with the salt and pepper, then add 2-cups to the spaghetti and toss.
13. Transfer the spaghetti to a large bowl with the remaining sauce and serve.
14. Can be refigerated for up to 5-days.
|
|