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Today's Times proclaims Marcella Hazan's bolognese sauce
Joined: Aug 15, 2007
Posted to Thread #30084 at 3:01 pm on Jan 10, 2018
1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
½ cup chopped onion
⅔ cup chopped celery
⅔ cup chopped carrot
¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Black pepper, ground fresh from the mill
1 cup whole milk
1 cup dry white wine
1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
1 ¼ to 1 ½ pounds pasta
Freshly grated parmigiano-reggiano cheese at the table
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Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
Other messages in this thread:
- 30084. What's your favorite homemade sauce to use in lasagna? [NT] - cheezz - 10:54pm on 01/09/18 (14)
- I did this recently - pmassell_93 - 11:25pm on 01/09/18
- By peppers, do you mean red bells? Do you use any tomato paste? Which spices? [NT] - cheezz - 5:58pm on 01/10/18
- I have a core for sauce and then build around that with what is available - pmassell_93 - 9:55pm on 01/10/18
- I'm a big fan of Charlie's Beschamel sauce/lasagne [LINK] - MoNJ - 11:59am on 01/10/18
- ((heart)).... Miss Charlie [NT] - barb_b - 12:59pm on 01/10/18
- I just printed off a ton of his recipes from that string... [NT] - Heather_in_SF - 6:17pm on 01/23/18
- Joe, Sandra and I enjoy this rec: Wild Mushroom and three Cheese lasagne [NT] [LINK] - barb_b - 1:00pm on 01/10/18
- No mushrooms please! I think I'm the only one here who doesn't like them :) [NT] - cheezz - 5:57pm on 01/10/18
- Today's Times proclaims Marcella Hazan's bolognese sauce - Charley - 3:01pm on 01/10/18
- I make a big batch of my spaghetti sauce and make lasagne with the leftovers. . . - mistral - 9:01pm on 01/10/18
- I am with you on all this. In my day of cooking all the time I froze "meat sauce" and - Charley - 10:53pm on 01/10/18
- Yrs, that one by Marcella Hazan looks pretty good, and I have never tried Bolognese.(nt) [NT] - mistral - 12:22am on 01/11/18