- Brienne Boortz
- Pasta Bolognese
1 tbsp. vegetable oil
3 tbsp. butter
1/2 c. onion, chopped
2/3 c. celery, chopped
2/3 c. carrot, chopped
3/4 lb. ground chuck
Salt and freshly cracked pepper
1 c. whole milk
1 c. dry red wine
11/2 c. San Marzano tomatoes
1 lb. pasta, cooked and drained
Freshly grated Parmigiano-Reggiano
Fresh rosemary, chopped, for garnish
Put the oil, butter and chopped onion in a pot, then place it over medium heat. Cook and stir the onion until it becomes translucent, then add the celery and carrot. Cook the vegetables for about 2 minutes, stirring to coat well.
Add the ground beef, plus a large pinch of salt and freshly cracked pepper. Crumble the meat with a spatula and stir until the meat is brown, about 5 minutes.
Add milk and bring to a simmer, stirring frequently until the liquid evaporates. Grate nutmeg to taste. Add wine and let simmer until nearly evaporated. Next, add the tomatoes and stir thoroughly to coat all of the ingredients. Bring to a low boil, then reduce to a bare simmer. Cook uncovered for 4 hours, stirring from time to time. Add water if the fat separates, or if the sauce looks dry.
Toss with pasta, garnish with rosemary and serve with Parmigiano-Reggiano on the side.
I chose this recipe because it was my first attempt at Bolognese. It is almost exactly the same recipe as legendary Italian chef Marcella Hazan's, with some creative liberties. It was my go-to dish for first dates, and I still use it every now and then for a date night with my wife. It's so easy and cheap, and people think it's way harder than it really is.
— Submitted by chef de cuisine Mark Musial