Bolognese Recipe
All day slow simmered veal, pork and beef, 24hr stock, tossed w/ fettuccine, topped w/ whipped ricotta.
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Ingredients
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Meat
Vegetables
Liquids
Herbs and Seasonings
Pasta
Topping
Method
Preparing the Meat Sauce
- 1
Sauté the Vegetables
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- 2
- 3
Brown the Meats
Add the ground veal, pork, and beef to the pot. Cook until browned, breaking it apart with a spoon, about 10-15 minutes.
- 4
Deglaze with Wine
Pour in the red wine and let it simmer until it has reduced by half, about 5 minutes.
- 5
Add Tomatoes and Stock
Stir in the crushed tomatoes and beef stock. Add the bay leaf, oregano, salt, and pepper. Bring to a gentle simmer.
- 6
Simmer Sauce
Reduce heat to low and let the sauce simmer for at least 4 hours, stirring occasionally. If possible, let it simmer longer for deeper flavor.
Cooking the Pasta
- 7
Boil Pasta
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. This usually takes about 8-10 minutes.
- 8
Drain and Toss
Once cooked, drain the pasta and reserve a cup of pasta water. Toss the fettuccine with the meat sauce, adding reserved pasta water as needed to reach desired consistency.
Preparing the Ricotta Topping
- 9
Whip Ricotta
In a small bowl, combine the ricotta cheese with a tablespoon of olive oil. Whip until smooth and creamy.
Serving
- 10
Plate the Dish
Serve the fettuccine topped with the Bolognese sauce and a generous dollop of whipped ricotta on top.
- 11
Garnish
Garnish with fresh basil leaves and additional black pepper if desired.
