Pasta with Bolognese Sauce
This is a classic, traditional way to
serve spaghetti in Italy. Though the recipe originated in
Bologna, in the north of Italy, it is now served throughout the
country. This is adapted from a recipe in the February, 1997
edition of Gourmet Magazine.
2 tablespoons extra virgin
2 tablespoons unsalted butter
1 small yellow onion, chopped
1 carrot, chopped fine
1 celery rib, chopped fine
1/2 pound ground chuck
1/2 pound ground pork
1 cup milk
freshly grated nutmeg to taste
1 cup dry white wine
1 32-ounce can whole tomatoes, including the juices
1 1/4 pound Penne pasta
Use a large, heavy saucepan to heat the oil and butter over
medium heat. Sauté the onion, carrot, and the celery, stirring
for about 2 minutes.
Add the beef and pork and cook for about 2
minutes, stirring constantly. Continue cooking until the meat is
no longer pink. Season with salt and pepper to taste, then add
the milk and nutmeg. Cook, stirring, until most of the milk is
evaporated. This should take about ten minutes.
Use a food processor to puree the tomatoes with their juice.
Stir the tomatoes into the sauce and cook at a bare simmer,
uncovered, for just over an hour. Take care to stir
occasionally. The sauce will thicken. Season to taste with salt
Cook the pasta according to package directions, then drain and
toss with the sauce.