bolognese
So. Bolognese sauce. For years my default version has been Mario Batali's from Molto Italiano. In it he explains how this meat-centric dish really varies depending on the cook., but with a few general things in common. Always start with a mirepoix (a mix of chopped onion, celery and carrot). Always include at least one type of ground meat, and usually add either chopped pancetta, bacon or proscuitto. Always add a little vino to the sauce.
I like using 2 different types of ground meat in the recipe, though a lot of classic recipes use only one. Two good examples of this are the Silver Spoon's (ground steak) and Marcella Hazan's (ground beef chuck). However, I do think there's a bit more depth of flavor when two equal parts of meat are used, but see for yourself. And make extra even if you are not cooking for a crowd. It makes the best kind of leftovers.
So many versions of Bolognese
Bolognese Sauce
serves 6
- 1/3 cup of extra virgin olive oil
- 1 large finely diced onion
- 2 finely diced carrots
- 2 finely diced large celery ribs
- 3-4 cloves of garlic
- 1 pound of ground lamb
- 1 pound of ground pork
- 4 oz pancetta, diced
- 6 oz can of tomato paste
- 1 1/2 cup of dry white wine
- 1 cup of whole milk
- i tablespoon fresh thyme leaves
- 1/2 cup fresh ricotta cheese
- salt and pepper, to taste
- 1 tablespoon fresh rosemary
Heat the oil in a large pot over medium heat. Add the onions, celery and carrots first, then the garlic. Cook a few minutes, then add all of the meats. Allow the meat to cook until it browns, about 5-8 minutes,using a wooden spoon to break it up. Now add the tomato paste, wine, and herbs. Bring the mixture to a boil, then allow to simmer for about 1 1/2 hours. Be sure to give it a stir every one in a while.
Season the ragu to taste, and add feel free to add a little (lot) of crushed red pepper. Top each dish with a large spoonful of ricotta cheese while the sauce is still nice and hot. Serve over the pasta of your choice- I love bucatini here, the sauce gets into the hollows of the pasta strands. If you've got a bit of Parmesan on hand, put that on the table as well.
Got an old family favorite version of Bolognese? Or favorite spot in (or out of) town?