Super Bolognese

Super Bolognese

Super Bolognese Recipe is one of my top, I enjoy and serve to my beloved. The sauce is beautiful even after you freeze it, but it can never happen to me. I just cannot stop eating and tasting it.

I have already provided a very nice sauce on a tomato base in The Best Lasagne Recipe. However, this one is different. The combination of milk, spices and white wine speaks for itself. Wonderful with any kind of pasta, preferably spaghetti or linguine.

Yummy!

Total Time: 3 hours

Shopping List

The Meatballs:
250g of good quality ground veal
1 tablespoon of Worcestershire Sauce, ½ teaspoon of ground chilli, 1 teaspoon of Provencal Herbs
½ cup of breadcrumbs (I often do not use it when the meat is good enough)
Sea salt and ground black pepper
A knob of butter or pork fat

The Sauce:
1 medium onion, peeled and finely chopped
2 large carrots, peeled, washed and diced
2 large snow-white carrots, peeled, washed and diced
A quarter of celeriac, peeled, washed and diced
1 cup of milk
1 cup of white wine
1 tin of chopped tomatoes (fresh ones even better)
½ teaspoon of nutmeg, 1 star anise
Sea salt and ground black pepper
1 tablespoon of olive oil and butter

4 portions of Spaghetti or Linguine
Parmesan Cheese to finish

Instructions

First, prepare The Meatballs. In a medium metal bowl place the meat, chili, Provencal Herbs, satureja and Worcestershire Sauce. Gently mix it with your hands until a smooth texture. Accordingly to the texture, add breadcrumbs.
Next, create the balls. Of course,  the size depends on your liking.

Then, heat up a knob of butter in a deep-frying pan on high heat. Put the balls in and sear them nicely all over. Toss until nicely golden. Take them out and set aside.

Add 1 tablespoon of olive oil and butter into the pan. Onion in. Sweat it out for 2 minutes and add carrots, celeriac and toss for few more minutes. Season with salt and pepper.

The Meatballs back in. Pour in the milk and reduce. Add a pinch of nutmeg and star anise.

Next, pour in the wine and reduce.

Lower the heat and add tomatoes. Put a lid on and simmer for at least 2 hours on a low heat. Taste and taste.

Just before serving, prepare your pasta and cook it in a salted hot boiling water until al dente.

When the pasta is ready, take it out. Lightly season with salt and pepper. Add a knob of butter and mix.
Stir in the pasta with 1 large spoon of salted pasta water into the Bolognese Sauce.

Serve with a glass of white wine and finish with Parmesan Cheese.

Makes 4 serves.

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