Sunday, May 30, 2010

Fetuccini Bolognese

Considering it was about 90 degrees outside yesterday, I know this seems like a weird recipe to post. But, I actually made it about 2 months ago and keep forgetting to post it. So don't question my cooking/weather sanity just yet.

I'm still on the hunt for the perfect bolognese. This recipe came close, but it's not quite there. Even though I let it simmer for the full two hours, the taste of red wine was still a little strong. If I make it again, I think I'll reduce the amount of wine and maybe add some Italian sausage in with the ground meat.

Fetuccini Bolognese
Recipe from Pastor Ryan, via Pioneer Woman (adapted)
Serves 6
Prep Time - 30 minutes
Cook Time - 2 hrs

INGREDIENTS
1/4 cups Olive Oil
3/4 cup grated carrots
1 medium-large onion, diced
2/3 lb ground beef
1/3 lb ground pork
1 TBSP dried Oregano
2 TBSP dried basil
3 oz tomato paste
3-4 cloves garlic, minced
1 cup dry red wine (Chianti was great)
1 TBSP Worcestershire sauce
3 cans tomato sauce or tomato puree
1 can diced tomatoes, with juices
1/2 cup milk
salt & pepper, to taste
Freshly grated Parmesan cheese
1 lb fetuccini noodles

DIRECTIONS
Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef and ground pork. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Add the oregano and basil. Use fresh if you have it. If you don’t, it’s fine (if you do, double the amount used). When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours. If you can wait the 2 hrs, really try to give it the full 2 hrs because the flavors will really develop by cooking it for so long.

Serve with pasta and top with freshly grated Parmesan cheese.

2 comments:

Joanne said...

I've heard that if you add the milk before the red wine, it prevents the meal from tasting too red wine-y. Maybe that would do the trick! It looks delicious. Love P-Dub!

Ben said...

I wouldn't mind making this in the middle of summer. I've also heard what Joanne said about the milk and wine, still sounds very good!