I call this drunk pasta.
Bolognese. I really didn’t think I was going to post an actual recipe on this as I considered it a staple in most people’s arsenal, but then I saw some awful videos that had a lot of views what did it all wrong. Now before I start a war with the Italians, mind you there are endless “authentic/original” versions of this dish and depending where you are from you will agree or disagree with my version. Let’s focus on the one thing that matters, its fucking delicious and the techniques are proper. So without further adieu here is the recipe.
This is a long tedious dish to make but it is so so worth it. Start with a heavy pot (I love my Le Creuset dutch oven) . On medium heat, add a tablespoon of EVOO and a tablespoon of good butter (grass-fed is the way to go). One you start to see it frothing up a bit add your Sofrito (1 spanish onion, 2 celery stalks, 1-2 carrots with the tops on) and season with salt. You want these diced up nice so they aren’t too large in the sauce. Please for the love of God do not start with the meat. You always start with the veg.
Once they begin to turn translucent, add ¾ lb grass-fed beef (I like 85%) and ¼ lb ground fatty pork. You can do all beef if you like, I like the dimension that the pork adds. You want to cook until crumbly and the red color is out of the beef. Add more salt, about ¼ tsp fresh ground nutmeg, red pepper, and black pepper. Stir that around and get your milk out. If you can let it get more to room temp the better, you don’t want this to curdle. Lower the heat and slowly add in about a cup of milk and stir. Don’t let it burn or you’re doomed.
Work the heat up to medium low and wait for the milk to evaporate. Once the milk is evaporated, add in 1 cup of dry white wine, and let that evaporate. Now that the wine is gone, the controversy starts which I find also holds true at family gatherings and dinner parties. Some say add just a tablespoon of tomato paste and that’s it well this is my blog so we’re doing it my way. I add one tablespoon of tomato paste and let that caramelize and deepen in flavor. Then I add one can of crushed San Marzano tomatoes stir, and add one can of water.
Reduce the heat to low, put the lid on and cook that baby for 3-6 hours, but no less than 3. Stir every 30 minutes or so and keep adding water as needed (this prevents the sugars in the tomato sauce from burning on the bottom of the pan).
The pasta is very very important. You want a thick hearty noodle to stand up to this sauce and if you find one with ridges even better. I used paccheri, rigatoni or pappardelle also are great choices. Cook pasta in very salty boiling water 8-10 minutes and transfer from the pot to the sauce. Toss to coat and serve with fresh grated parmigiano reggiano.
