by ENunn
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my 19 recipes »
Photo by ENunn
ENunn's Notes:
Expand4 tablespoons olive oil Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
2 medium onions, finely chopped Ask a question about this ingredient
1 large carrot, scraped and finely chopped Ask a question about this ingredient
2 stalks celery, finely chopped Ask a question about this ingredient
5 cloves garlic, minced Ask a question about this ingredient
1 pound ground veal Ask a question about this ingredient
1 pound ground pork Ask a question about this ingredient
1/2 pound ground beef Ask a question about this ingredient
1/4 pancetta, minced or ground Ask a question about this ingredient
2 cups cream, half and half, or milk, or a combination Ask a question about this ingredient
1 16 oz can whole peeled Italian tomatoes, preferably San Marzano, with their juice Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
2 cups chicken stock Ask a question about this ingredient
In a very large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion, carrot, celery and garlic; saute over medium until translucent.
Ask a question about this stepRaise heat to medium high; add veal, pork, beef and pancetta to the vegetables and brown for about 15 minutes, breaking up clumps of meat with the back of a spoon. You really want it to brown. Turn up the heat if you have to.
Ask a question about this stepAdd half the cream and simmer over medium heat until almost dry, about 15 minutes. Add the tomatoes, breaking them apart with your hands, and their juice, and simmer over medium heatfor 20 minutes. Add the wine and broth and bring to a boil. Lower heat and simmer for 2 hours, uncovered.
Ask a question about this stepAfter two hours, add remaining cream. Simmer for another 1/2 hour, or longer, until the flavor has intensified and the sauce has become somewhat dry. This is not a saucy sauce; it's a meaty one. It's also rather pink.
Ask a question about this stepSeason with salt and pepper to taste. Serve over pappardelle; pass freshly grated Parmigiano Reggiano at the table.
Ask a question about this stepWhat a beautiful bolognese, my favorite pasta sauce. Sounds really lovely.
Every Southern family is Faulknerian in its own way. Lovely recipe.
Coming from a nontraditional blended family I am moved by your headnote and I plan to give your recipe a try for my family!,,,,not to mention it really looks good.
This sounds wonderful and I love your headnote.
Love your title and head note!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Traditional families are boring, and boring is no fun. I'll take a crazy family with sublime food any day! - S