Marcella Hazan Inspired Homemade Bolognese
Ingredients
Yield:2 heaping cups, for about 6 servings and 1½ pounds pasta
- 2 glug glugs of olive oil
- 1 dash of Seseame oil
- 5tablespoons butter
- 1 whole white onion
- 2 whole carrots
- 1 Cup of Broccoli
- 1lb sleeveless pork sausage
- 1lb minced pork
- Salt
- Black pepper, ground fresh from the mill
- 2 cups of milk
- Half a bottle of red wine
- 2 cans of tomatoes, preferably italian varieties
- Freshly grated Parmigiano-Reggiano at the table
- French (Dutch) Cast-Iron Oven Pot
- 3 sprigs of Oregano
- 1 sprig of Thyme
Note: Recipe creates enough sauce for two weeks of non-stop bolognese eating, so make sure you have room in your freezer
Preparation
- Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add all the minced pork with a large pinch of salt and a giant grinding of pepper. Crumble the meat with your preferred utensil and stir the meat is clearly cooiked evenly.
- Add milk and let it simmer gently, stirring frequently. At this point, your pot should look very soupy.
- When it feels less soupy, add the wine and the tomatoes and stir thoroughly to marinate and mix all ingredients together. Turn the heat down so that the sauce cooks at the puniest of simmers. Cook, uncovered, for ~3 hours, stirring from time to time. If your sauce starts to dry out, add a bit of broth/water/wine to increase moistness. Sniff the pot often to make sure it smells good. If it smells too alcoholic, add water/broth instead. Sip the sauce every once in awhile to make sure it’s salty enough. Remember that this will be mixed with a lot of noodles, so it should be saltier than you’d think.
- When it no longer looks like soup is when you know it’s done. mix the herb sprigs’ leaves in and turn off the heat and make your pasta.
- Don’t forget to serve with freshly grated Parmigiano-Reggiano on top.