Bolognese is one of those sauces that screams comfort food to me. What is better than a thick meaty sauce with vegetables? This isn't one of those 30 minute sauces either. It takes some time for all the flavors of this sauce to meld together. I found a recipe on Cook's Illustrated, and followed it a bit, but then did things my own way. I let it simmer for about an hour and a half, and I probably could have let it simmer longer over lower heat, but it is a weeknight, and we were hungry.
Tuesday, March 25, 2008
I served this with fettucini, but I think any pasta would go just fine. Don't forget some crusty bread, and of course a glass of wine to complete the meal.
Fettucini with Bolognese
1 lb. ground chuck
2 slices thick cut bacon minced
1/2 cup carrots small dice
1/2 cup onions small dice
1/2 cup celery small dice
4 cloves of garlic minced
1 cup crimini mushrooms chopped
2 Tbs. fresh basil chopped
2 Tbs. fresh oregano chopped
2 bay leaves
Salt and pepper to taste (I love lots of pepper)
1 cup whole milk or half and half
1 cup merlot
2 cans diced tomatoes put in the food processor and pureed for 5 seconds
1 Tbs. tomato paste
Heat a large pot over medium high heat. When it comes to temperature, add bacon and sautee until brown. Remove from pot and discard all but 1 1/2 - 2 Tbs. rendered fat. Add carrots, onions, celery and mushrooms and saute until soft. Add ground beef and garlic. When almost completely brown drain in a strainer and return to pot.
Add fresh herbs and bay leaves and let cook a couple minutes. Add milk and let cook until almost evaporated (8-10 minutes). Add Wine and let cook until almost evaporated (8-10 min.)
finally add tomatoes and paste and stir to combine. Let cook for an hour and a half. Serve over whichever pasta you fancy, top with parmesan and enjoy!