• N.Y.T. Most Saved - 06

    From Dave Drum@1:18/200 to All on Sat Jun 24 14:36:10 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T.'s Marcella Hazan's Bolognese Sauce
    Categories: Beef, Vegetables, Wine, Cheese, Pasta
    Yield: 2 servings

    1 tb Oil
    3 tb Butter plus 1 tablespoon for
    - tossing the pasta
    1/2 c Chopped onion
    2/3 c Chopped celery
    1/2 c Chopped carrot
    12 oz Ground beef chuck
    Salt & black pepper; ground
    - fresh from the mill
    1 c Whole milk
    Whole nutmeg
    1 c Dry white wine
    1 1/2 c Canned imported Italian plum
    - tomatoes; cut up, w/juices
    1 1/2 lb Pasta
    Fresh grated Parmigiano-
    - Reggiano cheese; at table

    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
    celery and carrot. Cook for about 2 minutes, stirring
    vegetables to coat them well.

    Add ground beef, a large pinch of salt and a few
    grindings of pepper. Crumble the meat with a fork, stir
    well and cook until the beef has lost its raw, red
    color.

    Add milk and let it simmer gently, stirring frequently,
    until it has bubbled away completely. Add a tiny grating
    ~- about 1/8 teaspoon -- of nutmeg, and stir.

    Add the wine, let it simmer until it has evaporated,
    then add the tomatoes and stir thoroughly to coat all
    ingredients well. When the tomatoes begin to bubble,
    turn the heat down so that the sauce cooks at the
    laziest of simmers, with just an intermittent bubble
    breaking through to the surface. Cook, uncovered, for 3
    hours or more, stirring from time to time. While the
    sauce is cooking, you are likely to find that it begins
    to dry out and the fat separates from the meat. To keep
    it from sticking, add 1/2 cup of water whenever
    necessary. At the end, however, no water at all must be
    left and the fat must separate from the sauce. Taste and
    correct for salt.

    Toss with cooked drained pasta, adding the tablespoon of
    butter, and serve with freshly grated Parmesan on the
    side.

    Yield: 2 heaping cups, for about 6 servings and 1 1/2
    pounds pasta

    ECIPE FROM: https://cooking.nytimes.com

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