bolognese

In many restaurants bolognese is touted as a red sauce, but in traditional recipes there is really only a very small amount of tomato added. It gains it's depth of flavor through the combination of meats used and slow simmering. There's also a debate about whether red or white wine is best. I prefer white. I think bolognese is similar to American meatloaf, there are as many ways to make the perfect recipe as there are people who make it.

I made this first for the husband and I and then again for his grandparents on a lovely weekend trip up to Maryland. It's been a hit both times and I think it will be a solid addition to the "recipes-we-eat-frequently" category.

The first time I ladled it over an achingly tender tagliarelle pasta from Cipriani. The pasta is a little on the spendy side, but I think it's more than worth the occasional splurge.

I also like to add in the rind of a hard cheese like Parmigiana-Reggiano during the simmering if I've got it lying around. I think it adds a lot to the depth of flavor in the sauce.

Bolognese

inspired by Gourmet magazine

Yields about 8 cups

1 tablespoon olive oil

2 medium yellow onions, chopped fine

4 celery ribs, chopped fine

2 carrots, chopped fine

4 garlic cloves, minced

4 oz pancetta, chopped

16 oz ground beef

16 oz ground pork

12 oz tomato paste

1/2 cup heavy cream

2 cups white wine

kosher salt and freshly ground black pepper to taste

In a non-stick pan over medium-high heat cook the onion, celery and carrots until softened. Add the garlic and cook until fragrant. Push the vegetables to the sides of the pan and brown the meat in the center, incorporating the vegetables as it cooks. Add tomato paste, cream, and white wine and bring to a simmer. Simmer over low heat until thick and flavors deepen, about 1 hour. Season to taste with kosher salt and pepper. Serve over fresh pasta.

Comments

[katie]

Looks wonderful! I wish we could get fresh pasta where I live, I am sure the texture is just incredible.

[Robin]

katie: It's actually not a fresh pasta, in the sense that it has been dried. I got mine at a Harris Teeter and I bet you could get it at any Whole Foods. Here's an Amazon link to it:Cipriani Pasta

This stuff is truly to die for - so convenient and it really does taste like it's been made fresh.

[Daniel@ The Food Addicts]

One of my favorite pasta is tagliarelle I had it it Rome and I was hooked.
Cheers!