Rachael Ray's Big Boy Bolognese
Racahel Ray taught this recipe to Christian Slater and served it over papardelle noodles. Looked so good, I made it that night! Only thing is I used proscuitto instead of the pancetta as my local butcher didn't have any! I served it over spaghetti squash... I also used some asiago cheese...
- Ready In:
- 1hr 40mins
- 1⁄4 lb pancetta, cut into small dice
- 1 lb ground sirloin
- 1 lb ground pork
- 1 onion, cut into small dice
- 1 carrot, cut into small dice
- 2 celery ribs, cut into small dice
- 3 -4 garlic cloves, minced
- salt and black pepper
- 1⁄4 teaspoon freshly grated nutmeg (eyeball it)
- 2 bay leaves
- 1 tablespoon thyme leaves, chopped (a couple of sprigs)
- 1 teaspoon dried marjoram or 1 teaspoon oregano leaves
- 1⁄4 cup tomato paste
- 2 cups dry white wine
- 3 cups beef stock
- 1⁄2 teaspoon crushed red pepper flakes
- 1 cup whole milk or 1 cup cream
- parmigiano-reggiano cheese, for garnish
- flat leaf parsley, chopped for garnish (a couple handfuls)
- In a large pot, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown for 12-15 minutes. Add the onion, carrot, celery, and garlic and cook, stirring, until softened, 8-10 minutes more.
- Add the salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano. Stir in the tomato paste for a minute or so, then add the wine and scrape up all the drippings. Reduce the wine by half, 2-3 minutes, then stir in stock and bring to a boil. Reduce the heat to simmer and thicken the sauce for 1-1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add the milk or cream and simmer while the water for the pasta comes to a boil and the pasta cooks.
- When you're ready to serve, bring a large pot of water to a boil, salt it, then cook the pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.
- Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.
- Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.
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This was okay. I loved the texture, and how the milk added a creamy rich mouthfeel. However, I thought the taste was very vegetal, in fact the celery flavor came through very strongly. I added more herbs than called for, but still thought it needed more. I would not make this again as written. Made for ZWT7- Emerald City ShakersReply