As I mentioned the other day, regular(ish), short, recipe bulletins on classic dishes. At the moment I'm all over the pasta, so here is another classic Italian dish that done properly can't be beaten. How often though, is it done badly?
This is taken from Marcella Hazan, the doyenne of Italian cookery. Enjoy. And yes, it really does say simmer for three hours. Trust me, it's worth it. And if you're concerned about the time remember, it's time, but it's not your time. You don't actually have to stand there for three hours!!! I'm not going to insult you by telling you how to cook pasta. One other thing - my apologies (to British readers) - but this recipe is in American measurements.
Spaghetti Bolognese Ragu
Serves 4
Ingredients:
1 tbs Vegetable Oil
4 tbs Butter
1/2 cup Onion, diced
2/3 cup Carrot, diced
2/3 cup Celery, diced
3/4 lbs Beef Mince
1 cup whole milk
1 cup white wine
1 - 2 cups tinned tomatoes, good quality
Nutmeg
Sea Salt and Cracked Black Pepper
Method:
1. Add oil and 3 tbs butter to a deep pan on a medium heat. Add onion, soften. Now add the celery and carrot, soften.
2. Add beef mince. Season well, and break up with a fork. Brown.
3. Add a pinch of nutmeg plus your milk. Let this evaporate.
4. Now add your wine. Let that evaporate too.
5. Once that has happened, add your tomatoes. At this point, simmer on the gentlest of heats - so that you literally only get a bubble ever ten seconds or so - for about three hours. At the end of cooking almost all the liquid should have evaporated. You will now have the most delicious, rich and tender ragu.
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2 comments:
This is almost my exact recipe for bolognese. The only other thing I add is 1/4 cup pancetta (got that from Mark Bittman.) The long cooking really is worth it, isn't it?
Absolutely, if you have the patience, you end up with something incredibly rich and tender.
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