I was on the phone with my Italian Aunt the other day and she commented that despite the title of this blog I had actually not posted a typical Italian recipe for far. So without further ado, here is my first Italian recipe. This one is actually pretty easy if not a little busy with the prep. You can make this ahead of time and have it simmer all day if you wish and it makes the house smell amazing.
Spaghetti with Bolognese Sauce
3 oz. (roughly 1 package) pancetta, chopped
1 tbsp. butter
1 onion, chopped
3 stalks celery, chopped small
4 carrots, chopped small
1 tbsp. minced garlic
1 lb. ground beef
1/2 c. white wine
2 (28oz.) cans crushed tomatoes (or 1 can crushed and 1 can diced like I did accidentally but it turned out better personally)
1 bay leaf
Salt and pepper to taste
Parsley (fresh or dried), to taste
1/2 c. half and half
I used my beloved Dutch oven for this recipe but any heavy bottomed pan or skillet with really high sides will due.
Begin by sauteing the pancetta until you've got what looks like bacon fat in the bottom of your pan. Add the butter, onion, celery, carrots and garlic. Saute the veggies until tender, right about 5 minutes.
Add the meat, salt and pepper and cook until brown. Add the wine and cook about 4 minutes or until some of the wine has been reduced. Add the tomatoes and bay leaf. Cover the pan and let the sauce simmer as long as possible or at least and hour and a half. The longer you let simmer, the more the flavors mix together. Just remember to check on the sauce and stir to prevent anything from burning and sticking to the bottom or to prevent anything from boiling over. Add a little water if the sauce seems too thick.
Just before serving, add the parsley and half and half. Stir and let simmer for a minute or two. Remember to remove the bay leaf before serving.
Serve over spaghetti with garlic bread and a green salad on the side.
Eat well my friends and enjoy the beautiful weather if you are in the Chicago area!
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