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June 19, 2006

Spaghetti Bolognese, Bouquet Garni

Straight from Northern Italy... savory Bolognese meat sauce served on a mound of hot spaghetti. The Bolognese sauce can be made and kept, covered, in the refrigerator 24 hours. The spaghetti should be cooked just before serving.

 
Spaghetti Bolognese

This recipe serves 4 to 6 as a main course.

1 pound Spaghetti
1/2 cup Grated parmesan cheese

BOLOGNESE SAUCE
2 medium Onions
2 Garlic cloves
1 medium Carrot
2 pounds Tomatoes
1/4 cup Vegetable oil
3/4 pound Ground beef
3/4 pound Ground lean pork
1 cup Milk
1 1/2 cups Dry white wine
1 tablespoon Tomato paste
1 Bouquet garni (see below)
Salt to taste
Black pepper to taste
2 cups Water

1) Finely chop the onions. Chop the garlic. Chop the carrot into small dice.
2) Peel and seed the tomatoes, then chop them fairly coarsely.
3) Heat the oil in the saute pan, add the chopped onions, garlic, and carrot and saute until soft but not brown, 5 to 7 minutes, stirring frequently.
4) Add the ground meats and saute, stirring, until they lose their pink color, about 5 minutes. Break up any lumps in meat with edge of spoon while sauteing.
5) Pour in the milk and simmer gently, stirring occasionally, until the liquid has evaporated, about 5 minutes. Slow cooking, especially at the start, is the key to a good Bolognese sauce. If the meat boils, it will be tough.
6) Add the wine and continue simmering until it has evaporated, 8 to 10 minutes longer.
7) Stir in the tomatoes, tomato paste, bouquet garni, salt, and pepper, then add the water and simmer until the sauce is thick, 1 1/2 to 2 hours, stirring occasionally.
8) Discard the bouquet garni and taste the sauce for seasoning.
9) Fill a large pot with water, bring to a boil, and add 1 tablespoon salt. Add the spaghetti and simmer until tender but still chewy, 10 to 12 minutes, or according to package directions, stirring occasionally to keep from sticking. Meanwhile, if necessary, reheat the Bolognese sauce.
10) Drain the spaghetti in the colander, rinse with hot water, and drain again thoroughly. To serve, pile the hot spaghetti in warmed individual bowls or on plates, spoon the meat sauce on top, and sprinkle with Parmesan cheese.

 
Bouquet Garni
A simple but flavorful "broth posy" consisting of:

3 stalks parsley,
1 sprig thyme and
1 bay leaf

Tie the herbs together in a little bundle with a piece of sting. Add the bouquet garni to any stew, sauce or casserole you're preparing and remove the bouquet garni before serving. You can use either fresh or dried herbs.

Shared with our recipe list by Steven.

Posted by Willie Crawford at June 19, 2006 09:55 PM

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