Surprise and delight your loved ones with this homemade Bolognese sauce to go over your favorite pasta. A delicious meal in one, especially when paired with King Estate Pinot Noir. Recipe courtesy of King Estate Executive Chef Stevie Provencio.
Ingredients:
- 1⁄ 4 c extra-virgin olive oil
- 1⁄ 4 c butter
- 1 small yellow onion, peeled and minced
- 1 rib celery, trimmed and minced
- 1 medium carrot, peeled, trimmed and minced
- 3 slices prosciutto di Parma or pancetta (about 1 oz), finely chopped
- 1 1⁄ 2 lb ground chuck
- Salt and freshly ground black pepper
- 1⁄ 2 c dry white wine
- 1 c room temperature milk
- 1 c beef, veal, or chicken broth, hot or room temperature
- 1 (28-oz) can Italian plum tomato purée, or put a can of whole San Marzano tomatoes in the blender to purée. They should be hot or room temperature.
- 1/4 tsp grated nutmeg (optional)
- Small handful of hand torn basil leaves
- Generous amount of hand grated or micro planed parmigiano
To assemble:
- Place the butter and the oil in a large heavy bottom pot or Dutch oven with a lid, then immediately add the onion.
- Sauté the onion slowly, stirring continuously.
- Add the celery and a minute later the carrot. Season with a little salt.
- Turn heat to high, then add beef in thirds to prevent “boiling” the beef. Season again with a little salt.
- It’s important to season each ingredient throughout the cooking process to really layer flavors.
- Once browned, deglaze with wine.
- Turn heat to medium low. Add milk and simmer until absorbed.
- Add remaining ingredients, taste for seasoning. Simmer covered for around 2-3 hours, stirring occasionally.
- Ladle over freshly cooked pasta, finish with basil and parmigiano.
Serve with love and enjoy!
