Title:
Spaghetti Bolognese
Yield: 4 Servings
Ingredients
1 lb Spaghetti
1/2 c Grated parmesan cheese
BOLOGNESE SAUCE
2 Onions
2 Garlic cloves
1 Carrot
2 lb Tomatoes
1/4 c Vegetable oil
3/4 lb Ground beef
3/4 lb Ground lean pork
1 c Milk
1 1/2 c Dry white wine
1 tb Tomato paste
1 Bouquet garni;
Salt; to taste
Black pepper; to taste
2 c Water
Instructions
Finely chop the onions. Chop
the garlic. Chop the carrot
into small dice. Peel and
seed the tomatoes, then chop
them fairly coarsely. Heat
the oil in the sauté pan,
add the chopped onions, garlic,
and carrot and sauté until
soft but not brown, 5 to 7
minutes, stirring frequently.
Add the ground meats and sauté,
stirring, until they lose
their pink colour, about 5
minutes. Break up any lumps
in meat with edge of spoon
while sautéing.
Pour in the milk and simmer
gently, stirring occasionally,
until the liquid has evaporated,
about 5 minutes. Slow cooking,
especially at the start, is
the key to a good Bolognese
sauce. If the meat boils,
it will be tough.
Add the wine and continue
simmering until it has evaporated,
8 to 10 minutes longer. Stir
in the tomatoes, tomato paste,
bouquet garni, salt, and pepper,
then add the water and simmer
until the sauce is thick,
1 1/2 to 2 hours, stirring
occasionally.
Discard the bouquet garni
and taste the sauce for seasoning.
Fill a large pot with water,
bring to a boil, and add 1
tablespoon salt. Add the spaghetti
and simmer until tender but
still chewy, 10 to 12 minutes,
or according to package directions,
stirring occasionally to keep
from sticking. Meanwhile,
if necessary, reheat the Bolognese
sauce.
Drain the spaghetti in the
colander, rinse with hot water,
and drain again thoroughly.
To serve, pile the hot spaghetti
in warmed individual bowls
or on plates, spoon the meat
sauce on top, and sprinkle
with
Parmesan cheese. This recipe
serves 4 to 6 as a main course.
Comments: Straight
from Northern Italy -- savoury
Bolognese meat sauce served
on a mound of hot spaghetti.
Made with both ground beef
and ground pork, this sauce,
or ragu, is delicious with
other pasta shapes such as
quills, shells, and so on.
The Bolognese sauce can be
made and kept, covered, in
the refrigerator 24 hours.
The spaghetti should be
cooked just before serving.
