I spent the first half of the day inside the farm house cooking and cleaning while the snow fell out side. Then Bob and I tackled clean up in the barn and outside.
After all of the heavy shoveling it was a nice reward to come into a clean house and a fresh batch of Bolognese sauce .
|Just down the road|
1 tablespoon vegetable oil
4 tablespoons butter
1⁄2 cup onion, chopped
2⁄3 cup celery, chopped
2⁄3 cup carrot, chopped
3⁄4 lb ground beef (preferably chuck and not too lean)
black pepper, freshly ground
1 cup whole milk
1⁄8 teaspoon nutmeg, freshly ground
1 cup dry white wine
1 1⁄2 cups chopped tomatoes (canned Italian)
1 1⁄4 lbs pasta (fresh weight NOT DRIED)
parmigiano-reggiano cheese, freshly grated
DirectionsPut the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
Add the celery and carrot and stir for two minutes while cooking to coat them well.
Add the ground beef, a large pinch of salt and a few grindings of black pepper. Cook the beef while crumbling it with a fork until the beef has lost its red colour.
Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
Add the nutmeg.
Add the wine and let it simmer until it has evaporated.
Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.