Super delicious Polognese
While bolognese may sound like a super fancy meal that you only get in a restaurant, today is the day that changes for you! This recipe for a delicious bolognese is a bit elevated, but the hardest part is that it simply takes simmer time. It it hard? No! Let the stove do most of the work for you!
INGREDIENTS
– 1 medium onion, roughly chopped
– 2 ribs celery, roughly chopped
– 2 large carrots, roughly chopped
– 3 tbsp unsalted butter
– 1 1/2 tsp kosher salt, separated
– 4 cloves garlic, minced
– 1/2 lb ground beef
– 1/2 lb ground pork
– 1 cup whole milk
– 1/4 tsp ground nutmeg
– 1 cup red wine
– 3 tbsp tomato paste
– 1 tsp black pepper
– 1 28-oz can whole tomatoes in their juice
– 1 4-inch Parmesan rind
– 3 whole bay leaves
– 1 lb pasta
INSTRUCTIONS
– Add the chopped onion, celery, and carrot to a food processor. If using a smaller processor, work in batches. Pulse the vegetables until they are finely minced. The pieces should 1/8-inch or smaller. Separately, melt the butter in a large saucepan over medium-low heat. Once the butter is melted, add the prepared vegetables and 1 teaspoon salt. Cook the vegetables until they are softened and slightly darker in color, 8-12 minutes.
– Add the garlic and stir into the vegetables, cooking for 30 seconds to 1 minute. Add the ground beef and ground pork. Cook and break the meat into small pieces until it is browned through, 6-8 minutes.
– Pour in the milk. Simmer the milk with the meat until the milk is nearly all cooked off and dry, 6-8 minutes. Add the nutmeg and stir.
– Pour in the wine and simmer until the wine is nearly all cooked off, 6-8 minutes.
– Add the tomato paste and stir into the vegetables. Cook the tomato paste until it darkens and begins to coat the bottom of the pan, 6-8 minutes. Add the black pepper and remaining 1/2 teaspoon salt. Break apart the tomatoes with a spoon or scissors. Pour in the tomatoes and juice, Parmesan rind, and bay leaves. Bring the sauce to a simmer.
– Simmer the sauce, uncovered, for 1-3 hours. The flavor will deepen the longer it is simmered but will be delicious after 1 hour. If simmering for longer than 1 hour, watch carefully and add water as needed when the sauce becomes dry, ½ cup at a time.
– Before serving, cook the pasta al dente. Once cooked, remove the Parmesan rind and bay leaves from the sauce, and add the pasta to the sauce along with pasta water as needed to create the correct consistency. Serve with freshly grated parmesan cheese.
