Friday, March 4, 2011

Bolognese a la Lauren!


1 lb ground beef
1 lb ground pork
1 thick slice of pancetta diced up
1 cup beef stock
1 cup white wine
2 TBS butter
1/2 onion diced
2 carrots diced
2 celery sticks diced
1 cup milk
2 cans diced tomatoes
1 can tomato sauce
few shakes of nutmeg
few shakes of thyme
few shakes of s & p
2 TBS tomato paste
2 bay leaves

Melt the butter in your pan and add the onions, carrots and celery and cook till tender. Push off to the side and brown up the pancetta in the same pan. Mix together, and then add the ground beef and pork and brown it up. Drain some of the fat (fat adds all the flavor but if you are looking out go ahead a drain some). Add the tomato paste and let it cook into everything for a few minutes. Add the wine and cook over high heat till it reduces. Do the same with the milk and then add the diced tomatoes, the tomato sauce, the beef stock and all the seasonings. Cook for a hour or so, remove the bay leaves and then lightly go through it with a hand held food processor - this makes for the perfect consistency! CAME OUT AWESOME! Alex LOVED it and was SO happy with something "different" tasting then just the normal pasta gravy, I wasn't sure if he'd like it with all the thyme and nutmeg I put it (he's not much a spice guy) but he said he really really liked it! The proper way would be to server this over pappardelle noodles but I try to only go with whole wheat pasta so we used some spirals and they held onto the bolognese beautifully!

*This made enough for dinner for 4 of us tonight and enough to freeze for another night (and so did the vodka sauce I just made).

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