Pappardelle with Bolognese sauce - WBRC FOX6 News - Birmingham, AL

Pappardelle with Bolognese sauce

Pappardelle with Bolognese sauce

Marinara sauce
2 large onions diced fine
3 cloves garlic diced fine
4 16oz cans of plum tomatoes in basil (crush tomatoes by hand)
1 16oz can of fillet tomatoes
1/2 cup x virgin olive oil
3 large sprigs of basil
1 tablespoon chili flakes
salt and pepper to taste
Caramelize onions and chili i oil on med heat till the onion become translucent. Add garlic stir for about 2 min and add all tomato products add basil salt pepper to taste, lightly rinse out your cans and pour the excess water in. Bring to a light boil and simmer for approx 1 hour.

Bolognses Sauce

3 stalks celery chopped x fine
1 large onion chopped x fine
1 large or 2 med carrots chopped x fine
3 cloves of garlic chopped x fine
1/2 cup x virgin olive oil
1.5 lb lean ground sirloin, we use filet scraps.
1.5 lb of good Italian sausage with fennel seeds the real stuff
1 cup of whole milk
Add oil to a med size saute skillet, we don't want the oil extremely hot, a slow simmer is what were looking for. Add our mirepoix to the oil we want to stir this about every 15 min, we cook this on very low heat for about 3 to 4 hours to extract all the natural flavors and sugars.
I like to transfer cooked mirepoix to a sauce pot add meat turn heat up to med to high not extremely hot and stir pretty vigorously to break up the meat so its a fine texture. Once meat is to a med temp (lightly brown no red) add your milk and reduce by 3/4 where you have a light liquid  remaining about 15 to 20 min continue to stir about every 5 min. Once reduced add your marinara and cook on low for approx 3 to 4 hours on a low simmer to extract and combine all flavors. For the best results once completed cool on a ice bath put in the refrigerator over night for use for use for the next day.Cook your favorite pasta and topp it with fresh graded Reggiano cheese Boun Gusto

GDA Cooking - July 5, 2010

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