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Friday, February 11, 2011

Fettuccini Bolognese

 I love, love Bolognese sauce!  This is my first attempt to make this, so bear with me.  It did take a long time to make but it was so worth my time.  As it was just me eating today so I froze the remainder to share with someone special!  This might be a great Valentine's dinner for you and your loved ones. So give it a go and see what you think...


Doesn't it look amazing?


The Players!


This step is called soffrito.  Soffritto, roughly translated as "softly fried", 
is the fried diced aromatics that are the base of the dish, 
in this case the onions, carrots and celery.

Heat olive oil in a large, heavy bottomed pot, then add diced vegetables and stir over medium-high heat for 5 minutes until they are soft but not browned.  


Add garlic and pancetta, cook for 2-3 minutes.


Now add the salt, pepper, thyme, oregano, cinnamon and nutmeg 
stirring for 30 seconds.


Add the meats to the pot and start breaking up the meats as they cook.  Stirring until all  meats are combined and browned.



Add tomato paste and stir into the meat mixture for 3 minutes. 




Add wine and cook, stirring to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and the until half the liquid  is evaporated, about 2 minutes. 




Now add the tomatoes with their juices and beef stock.  Reduce heat to medium-low and simmer, stirring occasionally, to keep sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 3 ½ hours.




Stir in the milk and the half-n-half.  Give it a good stir and cook for another 15 minutes.  Remove from heat and cover to keep warm until ready to serve.






Add desired amount of pasta to individual bowls, add sauce and toss to coat.  Add Parmesan cheese to each dish and toss.



Doesn't this look amazing?  
Just wait until you taste it, it's even better than you can imagine...


Happy Eating!

The Recipe:


Fettuccini Bolognese

4 tablespoons  olive oil
1 ¼ cup onion, chopped
¾ cup carrots, small dice
¾ cup celery, small dice
2  cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cinnamon
pinch nutmeg
½ lb ground beef
½ lb ground pork
½ lb ground pork sausage
3 ounces pancetta, chopped
½ cup whole milk
½ cup half-n-half
1 cup white wine
3 tablespoons tomato paste
3 cans diced tomatoes (14 oz cans)
2 cups beef stock
1 lb fettuccini
1 cup Parmesan cheese, freshly grated

Serves 6 to 8.

Heat the olive oil in a large, heavy bottomed pot, then add diced vegetables and stir over medium high heat for 5 minutes until they are soft but not browned.  Add the garlic and pancetta, cook for 2-3 minutes.  Now add salt, pepper, thyme, oregano, cinnamon and nutmeg stirring for 30 seconds. 

Add the meats to the pot and start breaking up the meats as they cook. Stirring until all meats are browned.  
Add tomato paste and stir into the meat mixture for 3 minutes. 
Add wine and cook, stirring to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and the until half the liquid  is evaporated, about 2 minutes.  Now add the tomatoes with their juices and beef stock.  Reduce heat to medium-low and simmer, stirring occasionally, to keep sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 3 ½ hours.  Stir in the milk and the half-n-half.  Give it a good stir and cook for another 15 minutes.  Remove from heat and cover to keep warm until ready to serve.


Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and return the water to a low boil.  Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 10-12 minutes.  Drain in a colander.

Add desired amount of pasta to individual bowls, add sauce and toss to coat.  Add Parmesan cheese to each dish and toss.  Sprinkle the top with Parmesan cheese and serve with hot crusty bread.

Happy Eating!




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