SPAGHETTI BOLOGNESE - THE REAL THING

 

Arik has loved spaghetti Bolognese since he grew teeth.  I'm close behind him, but for years could not duplicate the great taste of Bolognese we had in Italy, or at Mario Batali's restaurant, Babbo.  The recipe below does the trick.  It takes a long time, and it's worth it!

 

2 tbsp unsalted butter

2 tbsp olive oil

1 ½ cup finely chopped onions

¾ cup finely chopped celery

¾ cup finely chopped carrots

Salt and pepper

1 clove garlic, minced

1 lb. ground beef (Liat taught me to use buffalo meat; it's delicious and very healthy)

1/3 lb. pancetta or smoky bacon, finely chopped

1 1/3 cups tomato paste

1 ½ cups milk

2 cups red wine

2 2/3 cups whole canned tomatoes, drained and chopped

4 cups beef stock

 

Melt the butter and oil in a hot skillet with tall sides.  Sauté the onions, carrots and celery on medium heat, stirring frequently, until they start to brighten in color, about 20 minutes.  Add the garlic and cook 3 minutes.  Add the beef/buffalo and cook until thoroughly browned, about 20 minutes.  Stir in the tomato paste and cook 3 minutes.  Add the milk and cook until it is absorbed.  Add the wine and cook until the pan is almost dry.  Stir in the tomatoes and stock, scraping the bottom of the pan with a wooden spoon.  Bring to a gentle simmer and cook for 3 hours, stirring occasionally.  Toss with al dente spaghetti or angel hair pasta (which is a sin, since true mavens use papardelle or rotini, but I prefer anger hair pasta).