Bolognese
By Rebecca White, A Pleasant Little Kitchen
Bolognese
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 6 to 8 servings
- 2 tbsp extra-virgin olive oil
- 1 c bacon (about 4 slices), cut into ½ inch pieces
- 2 onions, quartered
- 3 stalks of celery, quartered (no leaves)
- 4 carrots, peeled and quartered
- 5 cloves of garlic, crushed and peeled
- 1 lb grass fed ground beef
- 1 lb ground pork
- 2½ tsp kosher salt
- 1 (6-ounce) can tomato paste
- 1½ cups dry white wine (I prefer pinot grigio)
- 1½ cups whole milk
- 10 thyme branches, tied
This is a traditional Italian ragu made with aromatic vegetables, three cuts of meat, tomato paste, white wine and whole milk. The vegetables, meat and tomato paste are all browned which contribute to the overall richness of this hearty and addictive sauce. Serve on top of your favorite pasta or gnocchi.
In a large heavy bottomed sauce pan, add the oil and bacon. Heat for 5 minutes, or until the bacon has rendered its fat, but not yet crispy.
Meanwhile, place the onions, celery, carrots and garlic into a food processor and puree until the vegetables are well pureed like.
Turn the heat to high and add the vegetables to the sauce pan. Cook for about 10 to 15 minutes, or until the liquid has been absorbed and the vegetables start to brown and stick to the bottom of the pan. Stir frequently.
Add the ground beef, ground pork and salt to the vegetable mixture. Stir well to incorporate.
Cook for 10 to 15 minutes, or until the meat begins to stick and brown to the bottom of the pan.
Reduce the heat to medium. Add the tomato paste. Stir well and frequently. Cook for 2 to 3 minutes.
Add the wine and scrape up the brown bits stuck to the bottom of the pan. Reduce the heat to medium low.
Add the milk and thyme. Stir well. Bring to a simmer and cook for 1 hour. Stir occasionally. Serve warm with cooked pasta.
In a large heavy bottomed sauce pan, add the oil and bacon. Heat for 5 minutes, or until the bacon has rendered its fat, but not yet crispy.
Meanwhile, place the onions, celery, carrots and garlic into a food processor and puree until the vegetables are well pureed like.
Turn the heat to high and add the vegetables to the sauce pan. Cook for about 10 to 15 minutes, or until the liquid has been absorbed and the vegetables start to brown and stick to the bottom of the pan. Stir frequently.
Add the ground beef, ground pork and salt to the vegetable mixture. Stir well to incorporate.
Cook for 10 to 15 minutes, or until the meat begins to stick and brown to the bottom of the pan.
Reduce the heat to medium. Add the tomato paste. Stir well and frequently. Cook for 2 to 3 minutes.
Add the wine and scrape up the brown bits stuck to the bottom of the pan. Reduce the heat to medium low.
Add the milk and thyme. Stir well. Bring to a simmer and cook for 1 hour. Stir occasionally. Serve warm with cooked pasta.