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Bolognese sauce is not an intricate dish; its charm lies in the method of combining its basic ingredients in stages to develop rich flavors. The slow simmering process is crucial, typically lasting between 1 ½ to 3 hours for optimal depth. Utilizing a large, heavy pot such as a cast-iron Dutch oven is recommended to ensure even heat distribution, allowing the sauce’s components—milk, wine, and tomatoes—to properly reduce as they cook.
A fine chop of the vegetables is essential for achieving a smooth texture in the sauce. If knife work feels daunting, a food processor can quickly chop the vegetables to the desired consistency. For added convenience, canned crushed San Marzano tomatoes are an excellent choice. If unavailable, whole San Marzanos can be processed into smaller pieces along with their juice or broken up manually.
While many traditional recipes feature a combination of ground pork and beef, a personal favorite starts with finely chopped pancetta, followed by 20 percent fat ground beef. This mixture contributes to a sauce that adheres beautifully to pasta. Including a piece of Parmigiano-Reggiano cheese rind enriches the sauce with umami flavor. Just be sure to discard the rind before serving as it softens but remains inedible.
Though some culinary purists might disagree, a vegetarian version of Bolognese is entirely possible. By excluding pancetta and beef, and instead incorporating finely minced mushrooms along with the classic mirepoix of onion, carrots, and celery, one can create a satisfying alternative. Adding dried porcini mushrooms for depth or a can of drained lentils along with the tomatoes infuses additional heartiness. A spoonful of Vegemite can further enhance the umami profile of this meat-free sauce.
Bolognese Recipe
This recipe yields approximately 8 cups and serves around 6 people.
Ingredients:
2 ounces (¼ cup) diced pancetta
2 tablespoons olive oil
1 large onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
1 pound ground beef (20 percent fat)
1 cup whole milk
3 tablespoons tomato paste
1 cup dry white wine
1 (28-ounce) can crushed San Marzano tomatoes, or canned whole tomatoes, finely chopped
1 rind of Parmigiano-Reggiano cheese
1 cup beef broth or water, if needed
Salt and freshly ground pepper
Instructions:
Step 1: In a Dutch oven or a cold saucepan, combine the pancetta and olive oil. Heat it over medium-high, cooking for about 4 minutes until the pancetta releases its fat and begins to brown. Next, reduce the heat to medium and incorporate the onion, carrot, and celery, stirring until the onion becomes translucent, roughly 8 to 10 minutes. Add the ground beef, cooking for another 8 minutes, breaking it up with a wooden spoon until browned.
Step 2: Incorporate the milk and let it cook, stirring occasionally, until it’s almost evaporated, about 10 minutes. Mix in the tomato paste and continue to cook, stirring frequently, until it begins to slightly stick to the bottom of the pot and develop color, around 1 minute. Pour in the wine, allowing it to simmer while scraping the bottom to release any browned bits, cooking until it has nearly evaporated, approximately 5 minutes.
Step 3: Introduce the tomatoes and cheese rind to the mixture, bringing it to a gentle simmer. Lower the heat, partially cover the pot, and let it cook while stirring occasionally, allowing flavors to meld and the sauce to thicken—this may take anywhere from 1 ½ to 3 hours. If the sauce begins to dry out, add a bit of broth or water.
Step 4: Remove the cheese rind, then season the sauce with salt and pepper before serving. To store leftovers, let the sauce cool entirely before transferring it to an airtight container, where it can be kept for up to 3 days in the refrigerator or up to 3 months in the freezer.
Dina Ávila is a photographer living in Portland, Oregon.
Source
www.eater.com