The Relaxing and Beautiful Sounds Cooking of Italian Bolognese

Ingredients

The Relaxing and Beautiful Sounds Cooking of Italian Bolognese
by Chef Patricia DeMauro

Preparation

1. Blend – In a blender add one 28 ounce can of plum tomatoes and blend until puréed. Then set aside.
2. Chop vegetables – For Rustic Bolognese sauce, I cut the veggies a bit thicker.  Chop the following.  1 cup celery, 1 cup onion, 1 cup carrots, 3 – 4 cloves garlic.
3. Sauté vegetables – Add ¼ cup olive oil and heat skillet to 350 deg.  Add celery, onion, carrots and cook until veggies start to soften (but no mushy) about 8 – 10 mins stirring occasionally. Then add 3-4 cloves garlic and cook until they start to brown.
4. Sauté meat – Raise the heat to 375 then add chopped beef and chopped pork.  Cook until the meat browns – cook about 12-15 mins.  Stir occasionally as to not burn the meats and veggies.
5. Sauté tomato sauce – Lower the heat to 350 deg on skillet.  Add tomato purée from blender, ½ tbs salt, ½ tbs black pepper, 3-4 bay leaves.
6. Sauté wine – Raise the heat again 380 deg on skillet.  Add 1 cup red or white wine (for this recipe  we used red wine).  The liquid will evaporate and leave just the rich flavor of the wine.  Bring sauce to a boil, then lower heat to 325 deg and cook slowly for 3+ hours.
7.  After several hours of cooking – After 3+ hours of cooking remove bay leaves then add 1 cup whole milk – stir thoroughly for a couple of minutes.
8. Pasta – Serve over Pasta or Spaghetti Squash.  Boil enough water to cover 1 pound pasta of your choice.  Bring water to a boil.  Add 1 pound of pasta and stir as the water returns to a boil.  Keep boiling while pot is uncovered.  Cook pasta approximately 12 to 15 mins or when pasta is al dente.  Garnish with parsley and pecorino romano cheese.

Serves 6 -8