Bolognese

A hearty beef based sauce, traditionally served with tagliatelle

You will need:

2 Tablespoons butter

6 cloves of garlic, minced                                                            

1 medium onion, small dice

1/2 cup carrot, small dice

1/2 cup celery, small dice

1 lb of ground beef

1/2 lb of ground pork

1 Tablespoon chili flakes

1 bay leaf

1/4 cup red wine

1 cup beef stock

1/2 cup cream (milk will work as well)

1 Tablespoon oregano

1/2 Tablespoon thyme

pinch of rosemary

parmesan, salt and pepper

I like to use a large saucepan for this recipe, so that I can combine the cooked pasta in the same pot.

One a medium-high heat melt the butter to a golden brown, not black. Add the garlic and cook until barely aromatic. Add the onion, carrot, and celery and stir frequently until the onion starts to sweat, looking a little translucent.

Keeping the heat high, add the ground beef and pork and the chili flakes. Use a wooden spoon or something else firm and heat resistant to mix the mirepoix(diced vegetables) and the beef and pork. Here is the first crucial part in developing a hearty and complex flavor: brown the food. Keep a high heat and stir occasionally, not frequently. When the bits of meat are left on the bottom in contact with the hot metal the natural sugars begin to caramelize and darken resulting in a meatier, heartier flavor, the hardest part is the balance between movement, to prevent burning, and stasis, to achieve color.

Once sufficient browning has occured, pour the wine in with the bay leaf, turn the heat down to low and stir. let the liquid and your spoon release any onion, beef or what have you that may have stuck to pan. Simmer until nearly absolutely all of the wine has cooked down. Then add half the beef stock and do the same. This method of adding liquid and cooking down is the second secret to developing flavor. Slow and low. Once the first half of the stock is nearly gone add the second half. Again, any mild browning during this part will add complexity andf flavor. Once the stock is gone add the cream and herbs, fresh are best.

This is a good time to put on a pot of water to cook your tagliatelle. If you keep the Bolognese on a very low heat you can add splashes of water as needed if the reduction goes a little too far. You can keep the sauce cooking and the water warming for hours if you're expecting company that tends to run perpetually late. 

After the cream has cooked down by about half, add the parmesan and season. Remember parmesan itself is a bit salty so depending on the amount you like, cut back the salt accordingly. Add the cooked tagliatelle and serve.