Follow by Email

Sunday, February 6, 2011

Pasta Bolognese

Bolognese often gets cheated of its deliciousness when only made with ground beef. I've avoided Bolognese for this reason. However, after having Barbara Lynch's version at Sportello, I was immediately converted. This is her recipe with a few revisions (no chicken livers!!). It was one of the most unbelievable pasta dishes I've ever had and I couldn't believe it came out of my kitchen! This sauce takes time - like 3-4 hours. So, make sure to have the ground meats in your freezer for the next big snow storm. This is soooo worth the time.

1 medium onion, finely chopped
1 large celery stalk and leaves, finely chopped
1 large carrot, finely chopped
1/4 cup chopped fresh sage
1 1/2 lbs each of ground veal, pork and lamb
3/4 small can of tomato paste
2 bay leaves
1 1/2 cups dry red wine
1 1/2 cups chicken broth
1 14 oz can of chopped tomatoes
1/2 cup fresh basil
1/2 cup heavy cream - this is a MUST
olive oil

1. Heat the olive oil in a Dutch oven or deep pot. Add the onion, celery, and carrot and cook until tender, stirring occasionally. Add the sage and season with salt and pepper.

2. Add the ground meat in batches, letting each brown a little before adding more. Season with salt and pepper and continue to cook until no longer pink. Break up the meat so that there are no lumps and it's in small bits.

3. Pour off most of the fat. Add the the tomato paste and mix well. Cook for two or three minutes until the tomato paste cooks through. Add the bay leaves.

4. Add the wine and increase the heat to high and boil, stirring occasionally, until the wine is almost gone.

5. Add the broth and the tomatoes, and basil. Bring to a boil and then lower to a gentle simmer. You should see a little bubble but not a boil.

6. Cook uncovered until the sauce is thick, dark and rich - for at least an hour, but better for two or three...the longer the better. If it gets to thick or dry, add a little more broth, or wine.

7. Add the cream about 15 minutes before serving.

*I think this is best served with Mafaldine pasta. Also good with Tagliatelle. Garlic bread is a must!

1 comment:

  1. I'm making this right now! Very exciting. At the deli they had to go in the back to grind the veal fresh. Makes it so special.

    ReplyDelete