We are tasting Bolognese today in all its meaty and long simmering glory. Throughout the journey of today’s episode we get stumped by pasta shapes, state birds and basic human emotions. Luckily meat nuggets with clingy pasta saves the day. EXPLICIT. spilledmilkpodcast.com

 

 

PDX event tix

Marcella Hazan recipe

 

RAGU BOLOGNESE

Adapted from Kenji Lopez-Alt’s The Best Slow-Cooked Bolognese Sauce Recipe and Cook’s Illustrated, Classic Bolognese Sauce

Makes a big pot of sauce that serves a bunch of people

 

2 packets (2 tablespoons) unflavored gelatin

2 cups whole milk

¼ pound pancetta, chopped

2 tablespoons butter

¼ cup minced onion

¼ cup minced celery

¼ cup minced carrot

1 pound ground beef

1 pound ground pork

1½ teaspoons kosher salt

½ teaspoon MSG

2 cups white wine

1 28-oz can whole peeled tomatoes, pureed with their juice (a stick blender works well)

¼ cup heavy cream

1 ounce grated parmesan cheese

 

  1. Sprinkle the gelatin over the surface of the milk and set aside. Preheat oven to 350°F.
  2. Heat an oven-safe Dutch oven over medium heat and add the pancetta. Cook until fat renders and pancetta begins to crisp, about 5 minutes. Remove to a plate, leaving the fat in the pot.
  3. Add the butter to the pot. When it’s melted, add the onion, celery, and carrot. Cook until softened but not brown, about 4 minutes.
  4. Add the beef, pork, salt, and MSG. Cook, breaking the meat up into the smallest chunks, until meat has lost its pink color, about six minutes.
  5. Stir in the milk (with gelatin), bring to a medium simmer, and simmer, stirring occasionally, until milk has largely evaporated, about 30 minutes. Then do the same thing with the wine: stir it in and simmer until mostly evaporated, about 30 minutes.
  6. Stir in tomatoes and reserved pancetta and bring to a simmer. Transfer pot to the oven and bake 3 hours, stirring occasionally, until sauce is thick and meat is tender. Add a bit of water if necessary. The sauce will have a layer of fat floating on top.
  7. Stir in heavy cream and parmesan cheese, stirring well to blend evenly and emulsify some of the fat into the sauce. Serve immediately or store in the refrigerator for a few days or the freezer for a couple of months.

Download this episode (MP3)