Spaghetti Bolognese

From Kitchen Boss.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/4

    cup unsalted butter

  • 1

    tablespoon olive oil

  • 1

    medium onion, small dice

  • 2

    medium carrots, small dice

  • 2

    medium stalks celery, small dice

  • Salt and pepper

  • 1

    pound ground chuck

  • 1

    pound ground pork

  • 1/2

    cup dry white wine (or more)

  • 1

    bay leaf

  • 3

    cups strained tomatoes

  • 1

    cup water (or strained tomato juice)

  • Cream (optional)

  • Few gratings nutmeg

Directions

Heat a 12" straight-sided pan over medium. Add the butter and olive oil. Add the onion, carrots, celery and a pinch of salt and pepper. Sauté, low, until very tender – 10 minutes or so. Add the meats, a small pinch of salt and cook low until cooked through – not really looking for any browning. Pour in the wine, raise the heat and let wine bubble a minute or two. Add the tomatoes, water/juice and bay leaf. Maintain the sauce at a gentle simmer, stirring occasionally until very rich and thick – 2-2-1/2 hours. Add cream about an hour or 1 1/2 hours in. Grate in some nutmeg. Serve over tagliatelle with grated cheese on the side.

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