New Red Bolognese Recipe
Bolognese Recipe with All Your Bolognese Questions Answered
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil
- 6 tablespoons butter plus 2 T for tossing pasta
- 2 cups chopped onion
- 1 1/2 cup chopped celery
- 1 1/2 cup chopped carrot
- 2 pounds ground beef chuck mixed with salt and pepper before cooking
- 8 ounces pancetta See notes
- black pepper freshly ground
- salt
- 2 cups whole milk
- 1/4 teaspoon fresh nutmeg
- 2 cup dry white wine
- 3 cups canned imported Italian plum tomatoes with juice chopped
- 2 cups chicken stock more as needed
- freshly grated parmigiano-reggiano cheese at the table
Instructions
- On medium heat, add oil, butter, onion, until translucent.
- Add celery, carrots and cook on low until all is caramelized. This will add a lot of flavor. Once cooked, remove to a bowl. Set aside.
- In the pot you will be making the bolognese, cook meat. Sautè chopped pancetta or peppered salami. Salt meat. Add ground meat and satue Sautè meat separately until cooked completely.
- Add milk until cooked through on low about 10 minutes.
- Add nutmeg.
- Add the vegetables and mix through.
- Add the white wine and cook for about 10 minutes until alcohol is cooked off.
- Add the tomatoes, crushed with your hands.
- Add chicken stock. Cook on low for 3 hours and add more stock as necessary.
Notes
This recipe is a double batch, which I recommend, as you will eat it all. You can freeze, or make other dishes with it, such as bolognese sliders.
I sometimes substitute Boar's Head peppered salami (about 4 ounces) instead of pancetta.