Spaghetti Bolognese

In a perfect world, I would eat carbs for breakfast, lunch, and dinner. But alas, that isn’t a healthy or practical option. However, when I do indulge in a carb-loaded meal, I go all out. This Spaghetti Bolognese is a yummy combination of carbs, with the right amount of meat and cheese for added flavor. One of the best benefits besides the incredible taste is the aroma that fills the house.

Ragu alla Bolognese (Bolognese Meat Sauce)
Makes about 5 cups

Ingredients:
1/4 cup extra-virgin olive oil
1 medium sweet onion, peeled and minced
1 rib celery, minced
1 medium carrot, peeled and minced
2-3 slices prosciutto di Parma (about 3 oz.), finely chopped
2 chicken livers (about 3 oz.), finely chopped
1 lb. ground chuck
1/2 lb. ground pork
Salt and freshly ground black pepper
1 cup red wine
1/2 cup of hot milk
1 cup beef broth
1 28-oz. can chopped tomatoes

Recipe:
1. Heat oil in a large, deep heavy pot over medium-high heat
2. Add onions and saute until soft and translucent but not browned for 4-5 minutes
3. Add celery and carrot and cook for 3 more minutes
4. Add prosciutto and chicken livers and cook, stirring with a wooden spoon, until meat is cooked and still a little pink
5. Crumble ground chuck and ground pork into pot and season to taste with salt and pepper
6. Break up chuck and pork, stirring constantly with the wooden spoon, until meat is just cooked and still a little pink ~ 5 more minutes [to keep meat tender, do not fry or brown]
7. Stir in red wine and cook until is evaporates completely for 3 minutes
8. Reduce heat to medium and add hot milk, stirring occasionally, until milk has evaporated
9. Heat broth and chopped tomatoes together in a small saucepan over medium-high heat until hot, then add to meat mixture
10. Reduce heat to low and gently simmer for 2 1/2 hours, stirring occasionally
11. Season to taste with salt and pepper

Noodles:
1. Heat water in a medium-sized pot until boiling
2. Add a dash of salt to boiling water
3. Cook pasta for about 8-12 minutes
4. Try the pasta to see if it’s done – al dente is a bit firmer with tender edges and a harder core
5. Drain pasta into a colander – don’t rinse the pasta with water. Add some olive oil for taste, if you so desire.

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One thought on “Spaghetti Bolognese

  1. Pingback: Movie and Meal « A Dash of Cinema

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