Wednesday, February 22, 2012

Spaghetti Bolognese

I'm bringing back the classics.  I think it's important to master some of the basics.  You want to have a few tried and true dishes you can know you can cook perfectly without a doubt.  That's how I feel about my Bolognese and roast chicken. 


2 Tbs of olive oil
2 Tbs of butter
1 Onion, chopped
2 Carrot, chopped
2 Celery, chopped
1 Pound of lean ground beef
1 Tsp of salt
1 Cup of white wine
3/4 Cup of whole milk
1/2 Tsp of nutmeg
1 28oz can of whole tomatoes, with juice

In a heavy large pot heat oil and butter on medium heat, add onion, and cook until translucent. Add the carrot and the celery and cook for about 5 minutes. Add the ground beef and break up with a fork.  Cook until the beef is brown throughout. Add the wine, turn up to medium-high heat, and cook until all the wine has evaporated. Add the milk and the nutmeg and turn the heat down to medium, stirring frequently.  Cook until almost all the milk has evaporated.  Add the tomatoes, bring to a boil, and then turn down to simmer.  Cook uncovered for at least 2 hours, or ideally 3.  Stir periodically, and you'll probably want to sneak a taste here and there. 

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