Salsa Alla Bolognese

This authentic Bolognese sauce is a labor of love that rewards patience with incredible depth of flavor. By gently cooking a mixture of beef, pork, and veal with soffritto vegetables, milk, and wine, you create a sauce that is far more complex than a simple tomato sauce. The milk tenderizes the meat, while the long, slow simmer allows all the flavors to meld into a rich, velvety consistency. It is perfect for pairing with fresh tagliatelle or pappardelle, offering a comforting, hearty meal that tastes like it came from a nonna&# 226;ÂÂs kitchen. Avoid rushing this process; the low and slow cooking method is the secret to its luxurious texture and robust taste.

Cooking Method: Baking, Sautéing, Stewing

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 1

Calories: 19.7

Description

This authentic Bolognese sauce is a labor of love that rewards patience with incredible depth of flavor. By gently cooking a mixture of beef, pork, and veal with soffritto vegetables, milk, and wine, you create a sauce that is far more complex than a simple tomato sauce. The milk tenderizes the meat, while the long, slow simmer allows all the flavors to meld into a rich, velvety consistency. It is perfect for pairing with fresh tagliatelle or pappardelle, offering a comforting, hearty meal that tastes like it came from a nonna&# 226;ÂÂs kitchen. Avoid rushing this process; the low and slow cooking method is the secret to its luxurious texture and robust taste.

Ingredients

3 tablespoon Sweet (unsalted) butter
1 small White or yellow onion, --

Directions

1
In a large, wide Dutch oven or large, deep skillet, sautÃÂ© the butter, chopped onion, celery, and carrot until they are soft but not browned.
2
Add the ground meats and prosciutto, turning the flame very low.
3
Break up and stir the meat gently as you heat it, ensuring it reaches a uniform pink color rather than browning.
4
Add the salt, pepper, and wine.
5
Simmer very gently for several minutes until the alcohol evaporates and the liquid begins to be absorbed by the meat and vegetables.
6
Stir in the milk and nutmeg.
7
Cook gently for 10 minutes to allow the milk to be absorbed directly by the meat.
8
Add the tomatoes.
9
When the sauce begins to simmer, turn the flame down as low as possible, using a flame tamer if necessary.
10
Simmer partially covered for about 4 hours, stirring gently occasionally.
11
Check for seasonings and add an additional pinch of nutmeg if necessary.
12
If desired, stir in cream and thinly sliced white truffle just before serving.
13
Pour over cooked fresh pasta and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 19.7kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.6mg1%
Total Carbohydrate 4.6g2%
Dietary Fiber 0.8g4%
Sugars 1.5g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not sear the meat; heating it very gently allows it to absorb the other flavors of the sauce and makes it more delicate and creamy.

It is important to add the milk before adding the tomatoes so it is absorbed directly by the meat.

If your burner cannot be regulated low enough for the long simmer, insert a flame tamer to maintain a gentle heat.

Adding cream and white truffle is optional but recommended for an extravagant finish when serving with fresh noodles.

This sauce pairs best with fresh egg pasta like tagliatelle or pappardelle rather than dried pasta.

Keywords: bolognese, italian, pasta, meat, sauce, simmer, beef, pork, veal, tomato, onion, carrot, celery, wine, milk, slow-cooked, authentic, comfort food, dinner, traditional

Read it online: https://www.chefs-mate.com/recipe/salsa-alla-bolognese/