Spaghetti With Bolognese Sauce (Martha Stewart) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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From Martha Stewart's Everday Food magazine. October 2005. Have not tried yet. Ingredients:
1 tablespoon olive oil |
2 onions, finely chopped (3 cups) |
3 carrots, finely chopped (1 cup) |
6 garlic cloves, minced |
1 lb ground beef |
1 lb ground pork |
1/4 cup tomato paste |
coarse salt |
fresh ground pepper |
1 cup dry white wine |
1 (28 ounce) can crushed tomatoes in puree |
1 cup milk |
12 ounces spaghetti |
parmesan cheese, finely grated, for serving |
Directions:
1. Make sauce: In a dutch oven (or a 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
2. Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
3. When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.
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