true bolognase

Many people believe that traditional bolognase is meat simmered in sauce with perhaps a touch of cream. That is partially accurate, and mostly not at all.

This dish is not difficult; just labor intensive.
Make it out of love, and eat it in good health. You will need it, given that bolognase isn't the healthiest dish ever. Obviously.

12/01/08

Here is a true bolognase... Feeds a million... or about 6

You will need:
1/2 lb ground lean beef (I used 93/7)
1/2 lb ground veal
A little less than 1/4 lb pricutto, ground (food processor)
1 lb of sweet or regular ground pork... I used sweet Italian sausages, but would have selected just butcher ground if I had that option
1 large carrot
1/3 of a celery bunch
1 small/medium sweet onion
2 cloves garlic
1 cup white wine
1 cup (8oz) tomato paste
2 cups whole milk (yes, whole)
Parmesean-Regiano
Ricotta (optional)
basil, oregano, S&P, and nutmeg (optional - I did not.)

Heat some EVOO in a heavy dutch oven or sauce pan (about 2TBS to start)
Finely chop (I used a food processor) carrots, celery, garlic and onion
Saute these in oil until caramelized over med-high heat, about 10 minutes, adding EVOO to prevent burning
Combine meats and add to pan
As the meats start to brown and juice, add milk. Continue to cook over medium heat (should be boiling) until milk is nearly gone, about 15-20 minutes.
Add the wine, tomato paste, and seasonings to taste.
I added a few tablespoons of ricotta at this point.
Reduce heat to a simmer, low, for no less than 1 hour. (2 is ideal) Cover after about 45 minutes, or when the liquid is significantly reduced.

Serve over a dense, twirled or twisted pasta, cooked to al dente.