Thursday, April 14, 2016

Bolognese with Pasta

Bolognese with Pasta
(12 servings)


2 tbsp. Unsalted Butter
1 tbsp. Olive Oil
4 oz. Pancetta, chopped
1 cup Yellow Onion, chopped
1 cup Carrots, chopped
1 cup Fresh Fennel, chopped
2 lb. Ground Chuck
1 lb. Ground Pork
½ tsp. Salt
½ tsp. Black Pepper
2 cups Red Wine
1½ cups Milk
1/8 tsp. Fresh Nutmeg, ground
1 can (28 oz.) Whole Tomatoes, cut-up and undrained
2 inches Parmesan Cheese Rind (optional)


In a large Dutch oven over medium-high heat, add the butter and oil.  When ready, add the pancetta and cook for about 8 minutes or until starting to brown stirring as needed.  Reduce heat to medium and add the onion.  Cook about 5 minutes more or until translucent.  Now add the carrot and fennel for about 2 minutes continuing to stir.  Add the ground chuck and pork to pot seasoning with the salt and pepper.  Cook breaking up the meat with a fork to leave some larger pieces for texture until browned.  Add the wine to deglaze the pan using a spoon to scrape the pieces off the bottom of pot.  Simmer uncovered until wine has evaporated.  Next add the milk and nutmeg to the pot.  Continue simmering uncovered until milk has evaporated.  Be sure to be stirring as needed.  Now add the tomatoes and stir to combine.  Once tomatoes begin to bubble, reduce heat to low and simmer uncovered 2½ to 3 hours.  Add the parmesan cheese rind if using at this point.  The liquid will evaporate as sauce continues to cook.  Add water, a half cup at a time, as needed.  It may take up to 3 cups of water during the simmering time.  Serve over your favorite pasta with some good garlic bread.

Note:               If you don’t have, can’t find or don’t like pancetta, substitute some good smoked bacon in the recipe.

Ideas for Future Efforts

No comments:

Post a Comment