I continue on the hunt for the best bolognese. This version is from An Italian in My Kitchen and uses red wine whereas previous recipes used white. This one had good body although it didn't reduce down as well as the others - a result of putting the milk in at the end? The addition of passata over tinned tomatoes? Overall this scores second so far, Marcella Hazan is still out in front. Next time, balsamic.
Ingredients
2 tbsp olive oil
1 carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
500g minced beef and pork
½ cup dry red wine
2 tbsp tomato paste
2¼ cups tomato puree (passata)
2-3 pinches salt
2 dashes pepper
1-2 whole bay leaves
⅓ cup whole milk
Method
In a large pot add the olive oil and vegetables and cook, covered, on low heat (stirring occasionally) until onion is transparent.
Increase the heat to medium and add the minced beef and pork.
Once the meat has browned turned the heat up to high and add the wine.
Cook until the alcohol has evaporated (about 20-30 secs).
Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf.
Decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil), stirring occasionally.
After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes.
Stir in the pasta.
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