Friday, November 12, 2010

A Good Bolognese Takes Time

Not too long ago, I posted a quick bolognese sauce.  Last night we had company so I decided to make the real bolognese,   the kind that takes a lot of time, the kind that makes the house smell amazing  and the kind that tastes out of this world.  I served it with a big salad and some homemade focaccia.  The problem -I was caught up with the company (and my glass of wine) and I completely forgot to take a picture of everything plated.  It looked fabulous!  But you are just going to have to take my word for it - or just try it for yourself. Enjoy!!

Ingredients
I recommend doubling or even tripling this recipe so you always have some on hand -it freezes well.
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, chopped
2 carrots, chopped,
2 celery ribs, chopped
2 garlic cloves, chopped
2 tablespoons tomato paste
1 pound meat loaf mix
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1 cup dry white wine or chicken broth
1 (28 ounce can ) crushed tomatoes

Heat oil and butter in a large pot over moderately high heat until foam subsides. Add vegetables and cook for 2 minutes. 

Stir in tomato paste and cook for one minute more.  Add the meatloaf mix and cook, stirring until no longer pink. 

Add milk, salt, pepper and nutmeg and cook stirring constantly, until most of the milk has evaporated (about 8 minutes.)  Add wine or broth and cook, stirring again until all liquid has evaporated.  Add tomatoes and cook sauce at a bare simmer, uncovered, stirring occasionally for about one and a half hours. 

Season with salt and pepper. This recipe was adapted from the Gourmet Cookbook.

6 comments:

  1. Yum. One of my favorite things is simmering a big pot of bolognese for hours, taking in the smell and anticipating the first bite! I have used carrots but not celery. I will try that. I love crunch and texture! Came over from a little lovely and now following!

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  2. Oh my, that sauce looks so delicious!

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  3. mmm love bolognese sauce. Thank you for linking up this recipe at Katie's Cucina!!!

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  4. Just stopping by to say thank you so much for linking up to our Family Favorite Recipe Round-Up today! We'd love to include your recipe (and any other you'd like to share) in an upcoming Gooseberry Patch cookbook. When you have a moment, would you mind stopping by our website and sharing it with us there? Here's a link: http://bit.ly/GBPsharearecipe Add the code RRU-FF to the Special Code field and we'll keep an eye out for it. :) If it's selected for publication, we'll let you know, and you'll receive a free copy of the cookbook too! Thanks again for sharing on our blog today...we appreciate it!

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  5. This sounds really great! I have never made bolongnese before but I think I will try it now!

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  6. Thank you for linking up this yummy recipe to Sharing Sundays. It's one of our featured recipes this week!

    Ellen

    http://everydaysisters.blogspot.com

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