A Bolognese Sauce to Appease the Grandmother Within

A Bolognese Sauce to Appease the Grandmother Within requires around 6 hours from start to finish. One serving contains 1193 calories, 55g of protein, and 70g of fat. This recipe serves 4. For $4.88 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe from Leites Culinaria requires ground pork, vegetable oil, kosher salt, and unsalted butter. 1090 people were glad they tried this recipe. It works well as a pretty expensive sauce. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is excellent. Similar recipes include Ragù alla bolognese (Bolognese Sauce), Bolognese Sauce (ragu Bolognese), and Grandmother's Bread Pudding with Lemon Sauce.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 340 minutes

 

Ingredients:

1 1/3 cups chopped carrot

1 1/3 cups chopped celery

2 cups dry white wine

1/2 pound ground beef chuck

1/2 pound ground pork

1/2 pound ground veal

Kosher salt and freshly ground black pepper

1 cup chopped onion

Freshly grated Parmigiano-Reggiano cheese, at the table

As much spaghetti as you wish, cooked and drained

3 cups reduced homemade tomato purée or canned imported Italian San Marzano tomatoes, crushed by hand, with their juice

8 tablespoons unsalted butter, divided

2 tablespoons vegetable oil

2 cups whole milk

1/8 teaspoon freshly grated nutmeg, or ground if your're bereft of fresh

Equipment:

wooden spoon

pot

Cooking instruction summary:

1. Heat the oil and 6 tablespoons butter in a heavy 5-quart over medium heat until the butter melts and stops foaming. Drop in the onion and cook, stirring frequently, until it has become translucent, about 5 minutes.2. Dump in the celery and carrot and cook for 2 minutes, stirring the vegetables to coat them well with the fat.3. Add the ground meats, a very healthy pinch of salt, and a goodly amount of pepper. Crumble the meat with a wooden spoon, and stir well the meats have lost their raw, red color.4. Turn the heat to low. Pour in the milk and simmer gently, stirring frequently, until it has burbled away completely, about 1 hour. Stir in the nutmeg.5. Pour in the wine and let it simmer, stirring frequently, until it has evaporated, about 1 1/4 hours.6. Add the tomato purée or crushed tomatoes and stir thoroughly to coat everything well. When the tomato puree begins to bubble, turn down the heat so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through the surface.7. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is burbling away, there’s a chance that it’ll stat drying out somewhat, and the fat will separate from the meat.To keep it from sticking to the bottom of the pot and scorching, add 1/2 cup water as necessary. But it’s crucial that by the time the sauce has finished simmering, the water should be completely evaporated, and the fat should separate from the sauce. Take a spoonful–or two. Season with salt and pepper to taste.8. Add remaining 2 tablespoons of butter to the hot pasta and toss with the sauce. Serve with freshly grated Parmigiano-Reggiano on the side.

 

Step by step:


1. Heat the oil and 6 tablespoons butter in a heavy 5-quart over medium heat until the butter melts and stops foaming. Drop in the onion and cook, stirring frequently, until it has become translucent, about 5 minutes.

2. Dump in the celery and carrot and cook for 2 minutes, stirring the vegetables to coat them well with the fat.

3. Add the ground meats, a very healthy pinch of salt, and a goodly amount of pepper. Crumble the meat with a wooden spoon, and stir well the meats have lost their raw, red color.

4. Turn the heat to low.

5. Pour in the milk and simmer gently, stirring frequently, until it has burbled away completely, about 1 hour. Stir in the nutmeg.

6. Pour in the wine and let it simmer, stirring frequently, until it has evaporated, about 1 1/4 hours.

7. Add the tomato purée or crushed tomatoes and stir thoroughly to coat everything well. When the tomato puree begins to bubble, turn down the heat so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through the surface.

8. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is burbling away, there’s a chance that it’ll stat drying out somewhat, and the fat will separate from the meat.To keep it from sticking to the bottom of the pot and scorching, add 1/2 cup water as necessary. But it’s crucial that by the time the sauce has finished simmering, the water should be completely evaporated, and the fat should separate from the sauce. Take a spoonful–or two. Season with salt and pepper to taste.

9. Add remaining 2 tablespoons of butter to the hot pasta and toss with the sauce.

10. Serve with freshly grated Parmigiano-Reggiano on the side.


Nutrition Information:

Quickview
1193k Calories
54g Protein
69g Total Fat
64g Carbs
35% Health Score
Limit These
Calories
1193k
60%

Fat
69g
108%

  Saturated Fat
37g
237%

Carbohydrates
64g
22%

  Sugar
16g
18%

Cholesterol
220mg
73%

Sodium
919mg
40%

Alcohol
12g
69%

Get Enough Of These
Protein
54g
109%

Vitamin A
9346IU
187%

Selenium
74µg
106%

Phosphorus
810mg
81%

Calcium
597mg
60%

Vitamin B3
11mg
58%

Vitamin B12
3µg
55%

Zinc
7mg
53%

Vitamin B6
1mg
53%

Manganese
0.97mg
48%

Vitamin B2
0.81mg
48%

Vitamin B1
0.71mg
47%

Potassium
1447mg
41%

Magnesium
126mg
32%

Vitamin K
30µg
29%

Vitamin C
22mg
27%

Vitamin B5
2mg
27%

Copper
0.45mg
22%

Fiber
5g
22%

Iron
3mg
22%

Folate
79µg
20%

Vitamin E
2mg
17%

Vitamin D
2µg
15%

covered percent of daily need
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