Draggingtree Posted May 27, 2015 Share Posted May 27, 2015 Spaghetti Bolognese Recipe courtesy of Tyler Florence Total Time:3 hr 25 minPrep:15 minCook:3 hr 10 minYield:4 servings (plus enough sauce for at least 2 more meals)Level:Intermediate IngredientsBolognese Sauce:Extra-virgin olive oil2 medium onions, finely chopped4 celery stalks, finely chopped4 carrots, peeled and finely chopped8 large garlic cloves, minced2 pounds ground veal2 pounds ground beef2 cups dry white wine, such as Pinot Grigio3 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand2 quarts chicken stockKosher salt and freshly ground black pepper2 cups milk1 pound dried spaghettiLarge spoonful ricotta cheeseHandful freshly grated Parmigiano-Reggiano, plus more for servingHandful fresh basil leaves, torn into small piecesExtra-virgin olive oil DirectionsIn a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat. Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned.Raise the heat a bit. Take the ground veal and beef, break it up into chunks and add it to the pan. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink. Add the wine and simmer until the wine has evaporated. Then add the tomatoes and stock and season with salt and pepper. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes. Taste again for salt and pepper. Mash the sauce against the side of the pan to really blend it. Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months. Read more at: Link to comment Share on other sites More sharing options...
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