Prep Time:
20 minutes |
Cook Time:
3 hours |
Serves:
4-6 |
My friend Lily shared this recipe with me after a couple bits od consultation at the market. The beauty of bolognese is that every recipe is a little different and the best one is the one mom or grandma makes. This is a very classic recipe and since Lily is recently retired she has all day to cook and this recipe takes a while, but the payoff is worth it. While this sauce simmers in the pot you will usually drool.
If you have a great recipe with Etto pasta please send it to me and I just might feature it, but don't worry I'm not out of ideas yet.
IngredientsDice all these:
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Preparation
- In 5 quart dutch oven, heat 1-2 T. olive oil over medium heat. Add diced carrot, celery, onion plus salt and pepper and sauté until onion is translucent.
- Lower heat to low. Add all the meats and break with back of wooden spoon. Add salt and pepper again.
- Raise heat to medium low so meat slowly loses red color. Add milk and stir. Grate 1/4 teaspoon nutmeg over meats and stir.
- When milk has evaporated, add wine. Let simmer until wine evaporates.
- Add tomatoes plus their liquid. Add 1/2-1 cup water to tomato can and swirl to loosen sauce, then pour into pot roughly break down with wooden spoon.
- Once sauce is bubbling, lower heat to bare simmer and cook for 3 hours, stirring occasionallyTaste for saltiness and add salt if needed, keeping in mind pasta and cheese both add salt.
- Serve over Etto pasta, grate cheese, grind pepper, and splash with olive oil
