Recipe by Little Sand Fairy
I found this in an Italian cookbook by Marcella Hazan. Its a lovely rich sauce. Its the traditional recipe for Bolognese sauce which can be served with Tagliatelle, rigatoni, conchiglie or fusilli but is never served with Spagetti in Italy!
Top Review by Montana Ma
Good, good sauce. My daughter was suffering from the side effects of chemo and I needed something that was very tasty without being spicy to tempt her appetite and satisfy my family.
I modified the recipe by using more onions, carrots, and celery (minced fine in the food processor), a can of tomato paste instead of chopped, and a can of chicken broth instead of milk. I gently simmered the sauteed vegetables, meat, and liquids (pinch of thyme and salt also) for about 1 1/2 hours so the flavors could build.
Then I made a bechamel sauce (1/4 cup of butter and flour, pinch of nutmeg and 2 cups milk), stirred 15 ounces of ricotta and a one pound bag of chopped spinach. Mixed this sauce with one pound of tender-cooked rigatoni and layered the sauced pasta with the Bolognese sauce and Parmesan cheese. Baked it for a lovely finish.
Delicious enough for all the family to enjoy (I'm southern Italian and we tend to cook "molte robusto"), and gentle enough for my poor kiddo with a sick stomach and throat issues.
That's therapeutic cooking at its best!
- 1 tablespoon vegetable oil
- 4 tablespoons butter
- 1⁄2 cup onion, chopped
- 2⁄3 cup celery, chopped
- 2⁄3 cup carrot, chopped
- 3⁄4 lb ground beef (preferably chuck and not too lean)
- black pepper, freshly ground
- 1 cup whole milk
- 1⁄8 teaspoon nutmeg, freshly ground
- 1 cup dry white wine
- 1 1⁄2 cups chopped tomatoes (canned Italian)
- 1 1⁄4 lbs pasta (fresh weight NOT DRIED)
- parmigiano-reggiano cheese, freshly grated
Directions See How It's Made
- Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
- Add the celery and carrot and stir for two minutes while cooking to coat them well.
- Add the ground beef, a large pinch of salt and a few grindings of black pepper.
- Cook the beef while crumbling it with a fork until the beef has lost its red colour.
- Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
- Add the nutmeg.
- Add the wine and let it simmer until it has evaporated.
- Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
- Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
- Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.