Bolognese sauce | The duty

This text is part of the special Pleasures notebook

We asked Josée di Stasio to give us a comforting recipe for winter. Here is an almost traditional version of Bolognese sauce. This contains nutmeg as the only spice. It is cooked longer than the original recipes. Simply double the portions to entertain family and friends.

Makes four servings
Preparation time: 30 minutes
Cooking time: 1.5 to 2 hours

Ingredients

15ml (1 tbsp) olive oil
60 ml (4 tbsp.) butter
1 chopped onion
2 peeled carrots, diced
1 stalk of celery or ½ bulb of fennel, diced
500 g (1 lb) of a mixture of ground meats (veal, beef, pork or others)
60 g (2 oz) pancetta or prosciutto, finely chopped
250 ml (1 cup) milk
4 ml (¾ tsp) nutmeg
250 ml (1 cup) white wine
398 ml (14 oz) chopped diced or whole canned tomatoes
Chopped basil or Italian parsley to taste (optional)
500 g (1 lb) spaghetti or penne rigate, or other pasta of your choice
Grated parmesan
2 ml (½ tsp) salt
Mill pepper

Preparation

1. In a saucepan, over medium heat, heat the oil and 30 ml (2 tbsp.) butter. Sauté the onion, carrots and celery for 4 to 5 minutes.

2. Add the meat and pancetta, cook over high heat until the meat is cooked. Salt.

3. Pour in the milk and simmer for 5 to 8 minutes or until almost completely evaporated.

4. Add nutmeg and wine. Simmer and let reduce for about 10 minutes.

5. Add the tomatoes. Cook over low heat for 60 to 90 minutes, stirring occasionally. Check the seasoning and adjust if necessary. Thin with a little water if the sauce is too thick. At the end of cooking, add basil or parsley if desired.

6. In a large saucepan, cook the pasta in boiling salted water following the manufacturer’s instructions. Drain.

7. Transfer the sauce to a large, warmed serving bowl. Add at least 30 ml (2 tbsp) of butter, plenty of parmesan and mix.

8. Add the pasta and mix to coat it well with the sauce. Check the seasoning and serve immediately.

For other comforting recipes, visit Josée di Stasio’s website.

This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.

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