If you are looking for something special to makefor Valentine’s Day this weekend, I highly recommend this Bolognese Sauce recipe.
In true Marcella Hazan fashion, this classic Italian recipe tastes like so much more than your average at-home pasta dish. Every single time I make this for guests and friends, they marvel over every bite – really, you made this? It’s that good..
Serves 6
Ingredients:
1/2 cup chopped yellow onion
2 tablespoons olive oil
3 tablespoons butter, divided
1 stalk celery, chopped
2 large carrot, chopped
3/4 pound ground lean beef
salt and freshly ground pepper
1 cup dry white wine
1/2 cup whole milk
pinch of ground nutmeg
2 cups canned Italian whole plum tomatoes, chopped, with their juice
1 lb pasta (traditionally tagliatelle, but fettuccine and spaghetti work too)
Step 1:
In a Dutch oven, or large heavy bottomed pot, heat the butter and olive oil over medium heat. Add the onion and sauté until translucent. Add the celery and carrot and
sauté for an additional 2 minutes.
Step 2:
Add the ground beef, using a fork or spatula to crumble it as you stir. Add 1/2 teaspoon salt and cook meat just until it is no longer pink.
Step 3:
Add the wine and increase heat to medium-high. Let the wine simmer until it has evaporated completely.
Step 4:
Add the milk and a pinch of nutmeg. Reduce heat to medium and let the milk simmer until it has evaporated completely.
Step 5:
Add the tomatoes and stir until thoroughly mixed. When the tomatoes begin to bubble, reduce heat to the lowest simmer and cook uncovered for at least 3 hours, but optimally 5 hours. Stir occasionally during the cooking process. If you keep it on the lowest possible simmer, you shouldn't need to add any more liquid. If, however, it starts to stick, add a few tablespoons of water, but make sure no water is left at the end of the cooking time. Taste and adjust salt if necessary.
Step 6:
Serve over cooked pasta, tossed with a teaspoon or two of butter. Top generously with freshly grated Parmesan.
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