Sunday, October 25, 2015

Bolognese Sauce - Authentically from Northern Italy!

1 1/2 cups diced Onion
3/4 cup diced Celery
2 1/2 lb Ground Beef or Veal or a mixture of both
3/4 cup Dry White Wine
1 1/2 cups Beef Stock
2 tbsp chopped Parsley
3/4 cup diced Carrot
3 tbsp Tomato Paste
1 1/2 tbsp minced Garlic
1 cup milk
1 lb Pasta (cooked to al dente)
Olive Oil
ButterSalt & Pepper


Heat the olive oil and butter on medium until the butter is melted and blended. 
Stir in the chopped celery, carrot, onion, salt and pepper.
Cook until all the vegetables are nice and carmelized. 
Raise the temperature on the burner and then add all the meat,
Let it brown, approximately 5 to 10 minutes. 
Add the tomato paste and stir and blend it in. Let it cook for a few more minutes. 
Add garlic with wine and cook to reduce for several minutes.
Add the beef stock and turn heat down to low.
Cook, partly covered, and let the liquid evaporate. 
That's when to add the milk and let it simmer for 30 to 40 minutes or so. 
Add a touch more milk as the sauce reduces.
Stir in parsley.
Season with sea salt and pepper before serving.
It is traditionally served on tagliatelli pasta or penne - a hearty pasta that can bear the weight of the sauce.  
Garnish with the real parmiggiano/reggiano cheese and serve. 

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