What says love more to your crew than a pot of something simmery that has been on the stovetop for over four hours? NOTHING, that's what! And what is more deliciously simmery that a big 'ol pot of Bolognese sauce? That's right, class, nothing again! So yesterday for some post Super Bowl dinner fun, I rocked an awesome batch of Bolognese sauce all day on the stove. For this version, made twice now with resounding success, I've combined the best of two recipes, making it about 80% Dean and Deluca Cookbook, and 20% Marcella's Essentials of Classic Italian Cooking. With the predictable 100% satisfaction factor! And man, does the house smell good with this bit of loveliness going all day, plus there's plenty of leftover sauce even after taking care of five hungry appetites. You can freeze it in smaller containers, or if you're Bolognese whore like me, eat it again in a couple of days because it's too fucking good to stay away from!!
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adapted from "Dean and Deluca Cookbook" and "Essentials of Classic Italian Cooking"
3 tablespoons olive oil
2 tablespoons butter
1 1/2 cups chopped yellow onion
1/2 cup diced carrot
1/2 cup diced celery
2 teaspoons kosher salt
1 teaspoon ground pepper
1 pound ground beef (pref. ground chuck)
1/2 pound ground veal
1/2 pound ground pork
1/4 pound chicken livers, chopped
1/2 cup whole milk
2 cups canned San Marzano tomatoes, chopped with juice
1 1/2 cups beef stock
1 cup dry white wine
freshly grated nutmeg
1- Heat olive oil and butter over moderate heat, Add onions and sauté u7ntil opaque, about 8 minutes. Add chopped carrot, celery, kosher salt, and pepper and cook for 5 minutes.
2- Add ground beef, veal, and pork and crumble with a wooden spoon. Cook until meat is no longer pink, ad add chicken livers and milk (the milk is Marcella's idea, she says: "cook the meat in milk before adding tomatoes and wine to protect it from the acidic bite of the latter". Makes sense to me. -BB). Simmer for five to ten minutes until milk is mostly evaporated away.
3-Add tomato sauce, 1 cup beef stock, and white wine. Stir well and simmer, uncovered, over very low heat (an occasional bubble should break the surface) for 1-1/2 hours. Add remaining beef stock and simmer for another 1-1/2 or more hours. Add nutmeg and adjust seasonings.
Cooks note: some chefs, myself included, like to add a little cream at the end to finish the sauce. Thickens it up slightly and seems to ad just the right richness. Marcella recommends fresh tagliatelle, which we had. Also good are DeCecco penne and fusilli.