Pasta Bolognese



Having time, I decided to make pasta Bolognese.  It is a dish that I always liked, and decided to make it myself. It was no where near the best I have had, that is reserved for a small restaurant just outside Nijmegen (you would think that it would have been better in Italy, but it wasn't).  Here is my recipe for pasta Bolognese:

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • Salt and freshly ground pepper
  • 1 cup white wine
  • 1 can (28 ounces) peeled San Marzano tomatoes
  • 1 cup cream
  • freshly grated nutmeg
  • 1 cup heavy cream
  • 1 cup fresh grated parmesan cheese 
  • 1/2 cup chopped parsley
  • Fresh pasta

Directions:

Heat olive oil and butter in a large Dutch oven, over medium high heat, until the butter is melted. Add onion, carrots, and celery, and sauté until softened and beginning to caramelize. Add garlic and sauté for another couple of minutes, until fragrant. Season with salt and pepper and, using a slotted spoon, remove the mix and place aside (leaving the fat in the pan).


Working in 2-3 batches so not to over crowd the pot, add ground beef and pork. Season with salt and pepper and cook, breaking lumps with a wooden spoon but resisting the urge to stir too often, until browned, about 10 min. Drain off the excess fat now, so it does not come to the top later. 


Return the chopped vegetables to the pot.  Add the white wine and deglaze the pan, scraping all the browned bits stuck to the bottom. 


Cook until the wine is mostly evaporated, about 2 to 3 minutes.Add tomatoes (crushing by hand), milk, nutmeg and a pinch of salt and pepper. Bring to a boil and then lower the heat to a simmer.



Cover and cook, stirring occasionally, for 3 to 4 hours or until the liquids have reduced and the sauce is thick. If by then the sauce is still too liquid-y, you can turn the heat up and boil, stirring frequently until it reduces.



Stir in heavy cream, parmesan cheese and parsley. Taste for seasoning and adjust salt and pepper, if necessary.








Add in the pasta, letting it cook for 3 or 4 min before serving. 













Have you made this before?  Please comment how it turned out below!





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