Joel was riding a 100 mile bike ride the next day and that meant an early night at the Kolen House. I thought I would try out this Bolognese ( Meat Sauce) and what a perfect dinner for him. I was not riding but love it and to hell with the calories, (which I’m sure are way high) sometimes you gotta just run with it. right? I have posted my other bolognese recipe (delish bolognese) but this one intrigued me because of the red wine and simmered milk. I am using fresh fettucine I was able to buy today. I don’t make my own pasta, but will have to attempt that someday. In the meanwhile I was able to buy it and would suggest using as fresh as you can get. If not it’s obviously fine, and just use a fettucine or tagliatelle type pasta. This sauce cooks for a while, so plan it out, make it on a day that you’re home for a few hours and can cook it. It’s perfect to make a head of time as well. This can be made 2 days ahead. Keep in fridge till ready to use . Rewarm it in a saucepan at a very low heat. I have also frozen it, and it came out perfectly, you just may have to add a little broth or pasta water. If can also freeze the sauce, which I’ve done numerous times. This recipe was from one of our trips to Italy converted to US measurements for me I happen to come across it , and I am so happy that I did. Enjoy! I am fairly confident you will.
*this will nicely serve 4 people, or 6 as a side dish.
2 tablespoons extra virgin olive oil
1 1/2 cup finely chopped onions ( spanish) app. 1 large onion or 2 small should do it
1 cup finely chopped celery ( app. 2 stalks)
1 cup finely chopped carrots ( app. 2 large carrots)
6 oz. ground beef ( try to get 85/15 if available, you don’t want it too lean)
6 oz. ground veal
3 oz. diced pancetta
1/2 cup dry red wine ( I had a Pinot open so I used it and drank it while I cooked)
3 cups Chicken Stock, divided into 2 1/2 and 1/2 cup ( if you’d like you can also use Beef Stock) I used Chicken Stock
3 Tbsp. Tomato Paste
1 cup Whole Milk ( yes I used whole not skim please)
1 lb. fresh egg fettucine or tagliatelle if available. If not use boxed, no biggie
kosher salt and freshly ground black pepper to taste
Finely Grated Parmesan ( fresh always best)
I sprayed pot with cooking spray to make clean up easier. Heat oil in a large heavy pot( Le Creuset once again) over medium high heat. Add onions, celery and carrots. Saute until soft, about 8 – 10 minutes. Add beef, veal and pancetta; continue to saute, breaking meat up with the back of a wooden spoon until nice and browned, I did it for about 15 minutes. Add wine; boil for 1 minute, stirring often and scraping up all those delicious brown bits as you go. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to as low as you can and gently simmer, stirring occasionally for 1 1/2 hours. Taste for salt and pepper.
Bring milk to a simmer in a small saucepan; when it simmers add to meat sauce. Stir well, and cover pot with lid slightly ajar and simmer over low heat for another 45 minutes or until the milk is fully absorbed.
Cook pasta according to directions, remember to salt water well. I go for al dente. Drain, reserving some pasta water ( at least 1/2 cup) I then transferred ragu to a large skillet, over low heat added the cooked pasta and toss to coat. If it seems to dry stir in a little of the reserved pasta water, dribble it in. Place in bowls and serve with freshly grated Parmesan Cheese.