1:1 Bolognese sauce, on fettucine (easy decadence)
|January 13, 2010||Posted by ameliaps under meats, pasta and grains, sauces, winter|
Bolognese sauce is the ultimate winter comfort food when it comes down to pasta.
I typically do not measure my ingredients when I make this sauce but I decided to pay close attention this time around to able to tell it to you, my readers. To make things easier I tested an hypothesis: that I could do with all meaures of “1″ so it would be extremely easy to remember. I was perfectly right!!!! Hence the name I gave it: “1:1″. Yes, it’s decadent, comforting, ideal for cold winter days.
I like mine on fettucine or pappardelle, but feel free to use your favorite shape (although long shapes are the ideal). It makes great lasagna too (best if with home-made pasta that is ultra-thin).
Drink with a good full body red wine, preferably a Barbera or Brunello
And ecco… I am immediately transported back home, to Italy!!!
1:1 Bolognese sauce
1 Tbsp olive oil
1 Tbsp butter
1 onion, finely diced
1 carrot, finely diced
1 garlic clove, minced
1 celery trib, finely diced
1 lb ground meat ( a mix is ideal or use beef…not too lean!)
1 cup milk (whole is best)
1 cup dry white wine
1 28-oz carton or can chopped tomato (I like Pomi’)
1 tsp cinnamon or nutmeg (this is my “secret”)
1 tsp sugar
1 tsp salt
Heat the oil and the butter in a large heavy pot.
Add the onion, carrot, celery and garlic.
Cook stirring occasional for about 10 minutes.
Add the meat, stirring to brown, about 10 minutes.
Stir in the milk, white wine, and tomato (add some tomato paste if you wish).
Bring to a simmer and turn down the heat to low. Cook, uncovered, for at least 1 hour. Season with cinnamon, sugar and salt. Add pepper if you wish.
Boil the fettucine “al dente” and top with the sauce.
Top with a generous amount of freshly grated Parmesan cheese. Serve smoking hot!!!
A few comments / tips:
- Some people like adding pancetta for extra flavor (you would add it – minced – with the ground meat)
- You can use this sauce to make lasagna, layering with bechamel sauce and grated Parmesan cheese
- Having a mix of ground meats (beef, pork, veal, even sausage) adds more layers of flavor
- You can add leftover Parmesan rinds in the sauce while it cooks for added flavor
- For extra thickness and richness you can add tomato paste when you add the tomatoes
- Some like to add a few tablespoons of cream at the end of the cooking