Tuesday, March 5, 2013

Spaghetti alla Bolognese (meat sauce)


1/4 cup unsalted butter
1 tablespoon olive oil
1 medium onion, small dice
2 medium carrots, small dice
2 medium stalks celery, small dice
1 pound ground chuck
1 pound ground pork
1/2 cup dry white wine
1 bay leaf
3 cups strained tomatoes
1 cup water
few gratings nutmeg
1/2 grated parmesan cheese

Heat olive oil and butter in 12" straight-sided pan, add chopped onion, diced carrots and diced stalks of celery. Sauté with pinch of salt and pepper on low simmer until tender – about 10 minutes or so. Add ground pork and ground beef chuck to pan and let simmer on low until cooked through – not looking for any browning. Add 1/2 cup of white wine, 3 cups strained tomatoes, 1 cup of  water and 1 bay leaf to the pan and stir. Let simmer and gently cook for 2 and 1/2 hours, stirring occasionally.

Before serving, add approximately 1 teaspoon of grated nutmeg to the sauce. Pour over a bed of fettuccine pasta. Add 1/2 cup grated parmesan cheese and serve.
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