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Chula Vista · 12-24-2014, 08:50 PM

One large yellow onion, carrots, and celery. Dice up the onion and then dice the carrots and celery. You wanna buy enough stocks of each to insure you end up with equal amounts of onion, carrot, and celery. Chop up 5 cloves of garlic.

First important part: Use a large sauce pan that's NOT non-stick. Later on you are going to want things to stick and caramelize and it just doesn't work with a Teflon like coating.

On high heat melt 2 tblsp each of salted butter and good olive oil. Toss in your veggies with a few pinches of salt and then sweat them down for about 10-12 minutes. Stir often.

Add in 4.5 ounces of chopped up pancetta. Continue to stir and saute for another 18-20 minutes.

Add in 1 pound each of beef and pork but do it in thirds. Add a third then chop it up and stir until browned. Then repeat with the next two thirds. If you add all of the meat at once you end up with too much liquid and your meat will boil instead of browning.

Once all the meat is browned turn the heat to high and alternate stirring the mixture and then letting it sit for a couple of minutes. At this point you're letting all of the liquids evaporate while the flavors cook together. After about 15-20 minutes you'll start getting a nice golden brown caramelized fond on the bottom of your pan. Be careful not to let things burn at this point. Once you've built up an even layer of fond turn the heat to medium.

Second important part: Deglaze the pan with 1 cup of good white Chardonnay. Don't skimp on the quality of the wine. If it isn't good enough to drink don't cook with it.

You want to stir the wine/meat/veggie mixture around with a wooden spoon making sure to scrape all of the fond from the bottom of the pan.

Next add one 28 ounce can of San Marzano diced or chopped tomatoes, juice and all, two cups of whole milk, and one cup of beef stock (not broth).

Add a little more salt and a good amount of fresh ground black pepper, stir, and bring to a boil. Turn the heat on the lowest setting, put a cover on the pot ajar - make sure it doesn't seal - then simmer for 4 hours, stirring occasionally. Each time you lift the cover to stir let the condensation drip back into the sauce.

Cook your pasta, drain, and then toss with a couple of tblsp of salted butter. Top the sauce with chopped basil and freshly grated Parmigiano-Reggiano.

Guarateed this will rival any bolognese you will find in any restaurant anywhere. (this is not my recipe BTW)

12-24-2014, 08:50 PM	#677 (permalink)
Chula Vista Toasted Poster Join Date: Oct 2014 Location: SoCal by way of Boston Posts: 11,332	One large yellow onion, carrots, and celery. Dice up the onion and then dice the carrots and celery. You wanna buy enough stocks of each to insure you end up with equal amounts of onion, carrot, and celery. Chop up 5 cloves of garlic. First important part: Use a large sauce pan that's NOT non-stick. Later on you are going to want things to stick and caramelize and it just doesn't work with a Teflon like coating. On high heat melt 2 tblsp each of salted butter and good olive oil. Toss in your veggies with a few pinches of salt and then sweat them down for about 10-12 minutes. Stir often. Add in 4.5 ounces of chopped up pancetta. Continue to stir and saute for another 18-20 minutes. Add in 1 pound each of beef and pork but do it in thirds. Add a third then chop it up and stir until browned. Then repeat with the next two thirds. If you add all of the meat at once you end up with too much liquid and your meat will boil instead of browning. Once all the meat is browned turn the heat to high and alternate stirring the mixture and then letting it sit for a couple of minutes. At this point you're letting all of the liquids evaporate while the flavors cook together. After about 15-20 minutes you'll start getting a nice golden brown caramelized fond on the bottom of your pan. Be careful not to let things burn at this point. Once you've built up an even layer of fond turn the heat to medium. Second important part: Deglaze the pan with 1 cup of good white Chardonnay. Don't skimp on the quality of the wine. If it isn't good enough to drink don't cook with it. You want to stir the wine/meat/veggie mixture around with a wooden spoon making sure to scrape all of the fond from the bottom of the pan. Next add one 28 ounce can of San Marzano diced or chopped tomatoes, juice and all, two cups of whole milk, and one cup of beef stock (not broth). Add a little more salt and a good amount of fresh ground black pepper, stir, and bring to a boil. Turn the heat on the lowest setting, put a cover on the pot ajar - make sure it doesn't seal - then simmer for 4 hours, stirring occasionally. Each time you lift the cover to stir let the condensation drip back into the sauce. Cook your pasta, drain, and then toss with a couple of tblsp of salted butter. Top the sauce with chopped basil and freshly grated Parmigiano-Reggiano. Guarateed this will rival any bolognese you will find in any restaurant anywhere. (this is not my recipe BTW) __________________ “The fact that we live at the bottom of a deep gravity well, on the surface of a gas covered planet going around a nuclear fireball 90 million miles away and think this to be normal is obviously some indication of how skewed our perspective tends to be.”