I really think that a properly cooked Bolognese is beyond delicious. Put the sauce over pappardelle, sprinkle with cheese and it is delicious! Enjoy!
- 1 lb. Circle B Ranch ground pork
- 1 lb. Organic ground beef
- 1 medium onion, finely diced
- 1 celery stalk, finely diced
- 1 large carrot, peeled and finely diced
- 3 bay leaves
- 3 Tbsp, olive oil
- 3/4 cup dry white wine
- 1/2 cup homemade chicken stock
- 48 oz. Marina’s Tomato Sauce
- 3/4 cup of whole milk
- salt and black pepper to taste
- parmigiana Reggiano
- 1 lb/ tagliatelle or pappardelle, cooked al dente
Using your heaviest saucepan/dutch oven, heat olive oil and add vegetables, seasoning with salt and pepper and let these cook for at least 10 minutes on low until they are softened.
Then add the ground pork, and ground beef, raising the heat to medium. Let the meat mix with vegetables and cook this until the meat has finished browning. At least 10 minutes.
Add wine, and bay leaves, and stir. Cook this down for about 8 minutes, stirring.
Add Marina’s Tomato Sauce and the 1/2 the stock blending well. Cover the pot and leave on simmer for 2 hours, checking occasionally. If at any time it is looking too dry, add more stock.
After you’ve passed the 2 hour mark, uncover and pour in the milk and cook for an additional 20 minutes. Season with salt and pepper as needed, your sauce should be thickened and fully cooked. If it is at all watery continue to simmer for an additional 15-20 minutes.
No crime is committed if you eat it all on the same day, but it really does get happier overnight! When ready to serve… cook the pasta according to the package directions till al dente. Drain….In a wide pan that will accommodate all the pasta, add a few ladles of the sauce. Then the pasta. Mix…. heat for only 2 minutes. Remove from heat. Grate a nice amount of Parmigiano-Reggiano over the top. Blend in, and then serve.
1 lb. of pasta will feed 3-4. I hope I’ve done justice to one of the World’s greatest sauces. Mangiare Bene!!