Saturday, August 20, 2011
It's 90 Degrees so of Course I'm making Bolognese
I am indulging in my favorite Saturday afternoon activity - cooking and watching cooking shows while I cook with a glass of wine in my hand. I have been canning the meager bounty of our garden (shouldn't complain, last year we got squat) but this is different. This is my very favorite meat sauce for pasta. And it only gets better with reheats.
This is not a quick recipe. This takes 3-4 hours to do correctly. Longer if you double because the cooking times just double as well.
Classic Bolognese Sauce
4 tablespoons unsalted butter
1/2 medium onion -- diced
1 small carrot -- diced
1 stalk celery -- diced
1/4 pound ground beef chuck
1/4 pound ground veal
1/4 pound ground pork
1 cups whole milk
1 cups dry white wine
28 Ounces whole tomatoes with juice -- milled or crushed
Mince celery, onion, carrot and garlic in food processor until a coarse paste.
Heat butter in large, heavy-bottomed Dutch oven over medium heat. Add vegetables and saute until browned, about 20 minutes. Add ground meat and 1/2 teaspoon salt; crumble meat into tiny pieces with edge of wooden spoon. Cook, continuing to crumble meat, until browned, about 20 minutes.
Add milk and bring to a heavy simmer; continue to simmer until milk evaporates and only clear fat remains, 15 to 25 minutes.
Add wine and bring to a heavy simmer; continue to simmer until wine evaporates, 15 to 25 minutes longer.
Add the crushed tomatoes and their juice and bring to a simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, about 3-4 hours. Add additional water as needed during cooking. Adjust seasonings with salt to taste.
Last week we canned salsa (5 pints), pickled Okra (2 pints) and Jalapeno Jelly (8 half-pints). Jalapenos are still producing so I think I'll make jalapeno relish. That should wrap up our hot and spicy needs for the winter.
I tried to take a picture of my bolognese but the camera lens fogged.