Authentic Italian Bolognese


Ingredients 

- 1 Red Onion, Chopped
- 3 Garlic Gloves, Chopped
- 3 Stalks Celery, Chopped
- 3 Carrots, Chopped
- 17.6 oz. Ground Pork 
- 10.5 oz. Ground Beef
- 7.05 oz. Ground Veal 
- 4.2 cups Italian Tomato Puree
- 14.5 oz. Peeled Tomatoes
- 5.29 oz. Tomato Paste 
- Extra virgin olive oil EVOO
- 1 cup Red Wine, Divided
- 1 cup Whole Milk
- Salt and Pepper
- 4 1/2 cups Boiling Water 

Recipe

1. Add a generous amount of extra virgin olive oil to a large pan on medium heat.
2. Once warm, add red onion and garlic. Stir so garlic does not burn. 
3. When the onion begins to look glossy and golden, add carrots, celery and then stir through, leaving to cook for 4-5 minutes.
4. Add ½ cup of red wine and leave to simmer on low for a few minutes or until the wine evaporates.
5. Add all of the ground meat and break it down using a wooden spoon and/or fork before seasoning with only salt and pepper.
6. Mix every so often to ensure the meat is cooked through, leaving to brown. Cook until water is gone.
7. Add the other 1/2 cup of red wine.
8. After allowing the wine to evaporate again, mix through the puree, paste and peeled tomatoes.
9. Crush tomatoes using the wooden spoon as you stir through.
10. Cook the sauce on a simmer for 1 and 1/2 hrs.  The sauce should slightly bubble. 
11. Stir every 20 minutes so you do not burn the sauce. 
12. After 1 and 1/2 hrs, add the 4.2 cups boiled water to the pot and mix through. At this point, taste for salt – this is a preference of taste, add only if you want more as no other seasoning is necessary for an authentic Bolognese sauce.
13. Then after another hour or so, add more.  The trick is when the sauce looks dry, add water, this will thicken the mixture and allow the meat to become more tender.
14. If it is bubbling too much, turn the heat down.
15. Continue cooking and adding water as needed for another 2 1/2 hours. Stir every 20 minutes so the sauce doesn't burn. It will continue to thicken and tenderize.
16. Once the sauce has been cooking for 5 hours, remove it from the heat and leave to rest.
17. Boil water, and cook Pappardelle pasta according to the directions on the package. Save 1 cup of pasta water. Strain the rest. 
18. While the pasta is cooking, pour 1 cup of whole milk into the sauce. Stir. Put it back on low heat for 5 minutes to heat through. Add seasoning if desired.
19. Get another large pan and use low heat.. Add 2 huge spoonfuls of Bolognese into the pan. Cover the base of the pan. 
20. Add the pasta to the pan and stir completely.  
21. Add 1 cup of pasta water. Stir.
22. Add another 2 huge spoonfuls of Bolognese and stir. 
23. Top with shredder parmesan if desired. 
24. You can freeze any remaining Bolognese for later. 

DELIZIOSO!

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