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classic bolognese sauceToday will be a quick post as I may have mentioned that I’m headed out of town for a quick trip to visit one of my very dear friends.

So, I’m very glad you stopped by today.

Since we’re just a couple of days away from what you’ll be making for Sunday dinner, why not make this?

It’s a classic bolognese sauce from Stanley Tucci’s latest cookbook, The Tucci Table: Cooking with Family and Friends.

My husband presented an autographed copy to me Christmas morning and I was thrilled.  There are some really lovely recipes to try, but this is the first I’ve made.

I have to confess that I enjoy just reading cookbooks rather like they are works of fiction.  I’ve been known to have a cookbook or two on my nightstand to read before bedtime.

Oh, they make the best late night reading.

If you’re thinking of a pasta dinner this Sunday, then a bolognese sauce may be for you.  It’s worth mentioning, that this is one of those sauces that improves after a day stored in your refrigerator.  It also freezes really well.

Consider making it Saturday and then your Sunday dinner will have practically made itself.

classic bolognese sauce with fettuccineSince I’m out of town, I’ll be responding to any comments next week.  Enjoy your weekend!

Classic Bolognese Sauce with Fettuccine

Ingredients

2 celery stalks

2 carrots

2 garlic cloves

2 onions

3 tbsp olive oil

3 tbsp unsalted butter

1 oz pancetta,  finely chopped

2 lbs ground beef

1 pinch kosher salt and freshly ground black pepper

1 1/3 cups red wine

2 bay leaves

leaves from 2 sprigs fresh thyme

1 14-oz. can whole San Marzano tomatoes, crushed by hand

1 cup milk (lactose free is fine)

1 lb dried fettuccine

Freshly grated Parmigiano-Reggiano

Method

Pulse the celery, carrot, garlic and onion in the bowl of a food processor.

In a large, heavy-bottomed saucepan, heat the oil and butter over medium-low heat. Add the pancetta and vegetable mixture and stir to coat well. Stir the pancetta and vegetable mixture occasionally for about 10 minutes.  Next, add the meat, crumbling it in with your hand. Do not stir the meat immediately, but allow it to sear in the pan.

Season with salt and pepper. Add the wine, raise the heat and bring to a simmer. Add the bay leaves, thyme and tomatoes, and stir. Bring the sauce to a boil, then reduce the heat to maintain a simmer and cook until the sauce is reduced slightly, about 5 to 10 minutes. Add the milk and cover the pan, reduce the heat to low, and simmer very gently for 1 to 1 1/2 hours. Taste and adjust the seasoning.

When you are ready to have dinner, bring a large pot of salted water to a boil and add the pasta. Cook it according to package directions and then drain well.

Serve the sauce over the cooked pasta and top with freshly grated Parmigiano-Reggiano.

Serves: 6 to 8

Allison {Main St. Cuisine}

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