Ingredients: |
Ingredients: 3/4 oz dried porchini mushrooms
21/2 cups sweet white wine
1 small carrot peeled
3 celery stalks
1 small onion
6 oz panchetta
2-3 (28 oz) cans crushed tomatoes
3 tbsp unsalted butter
2 garlic cloves crushed
2 tsp sugar
1 can tomato paste
3 lbs meatloaf mix (beef, veal, pork)
3 cups whole milk
Salt & Pepper to taste
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Directions: |
Directions:1. Cover mushrooms with 3/4 cup water in small bowl, cover and micro 35 seconds on high. Lift mushrooms from liquid and set aside, pour liquid thru paper towel lined strainer and set aside.
2. Bring wine to simmer in a 10 inch skillet over medium heat, lower heat and simmer till wine is reduced about 30 minutes, set aside.
3. Meanwhile, pulse carrot in food processor about 12 one-second pulses, add onion and celery and pulse about 12 one-second pulses, transfer to small bowl. Process porchini till well-ground about 15 seconds. Transfer porchini to bowl with vegetables. Process panchetta about 35-40 seconds, transfer to a small bowl.
4. Heat butter in a very large skillet; when foaming subsides, add panchetta stirring till well browned, about 3 minutes. Add carrot, onion, celery and porchini stirring until vegetables are softened but not browned, about 4 mins. Add garlic and sugar, cook till fragrant about 30-40 seconds. Add ground meat, breaking up meat with wooden spoon about 2 mins. Add milk and stir to break meat up to small pieces, bring to simmer, reduce heat to medium, continue simmer, stirring to break meat further until most liquid has evaporated and meat begins to sizzle about 30 minutes. Stir in tomato paste and cook till combined. Add crushed tomatoes, reserved porchini liquid, 1/2 tsp salt, and pepper; bring to simmer over medium-high heat, then reduce heat to medium and simmer until liquid is reduced and sauce thickens but still moist about 15-20 minutes. Stir in reduced wine and simmer to blend flavors about 5 minutes.
5. Meanwhile, bring water to boil, add salt and cook pasta. Drain and reserve 1/2 cup pasta water, return pasta to stockpot. Add sauce to pot and some pasta water to help distribute sauce, toss well. Add extra sauce on top when serving. |
This recipe for Bolognese Sauce is from