Spaghetti Bolognese

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This recipe comes from my mentor, who is part Italian.  It’s really tasty, and you can easily double it for dinner parties.

 

Spaghetti Bolognese

Yield: 4 servings

  • 1 carrot
  • 1 stalk celery
  • 1 onion
  • 1/2 lb ground beef
  • 1/2 lb ground pork OR beef OR chicken (whatever you have, really)
  • 1 cup half and half OR milk
  • 5 (28-oz) cans crushed tomatoes in tomato purée
  • 1/2 cup white wine OR 1/2 cup water+1 tablespoon lemon juice
  • Salt to taste
  • Pepper to taste
  • 1 lb spaghetti noodles

 

  1. Grate carrots.
  2. Finely chop celery until the pieces are about size of the carrot bits.
  3. Finely chop onion.
  4. Cook carrots, celery, and onion in a large pot with a little oil or butter, until vegetables are soft and fragrant, about 5 minutes.
  5. Add ground meat, breaking up clumps with a wooden spoon.
  6. Cook, stirring constantly and breaking up clumps, until meat is no longer pink.  It takes 3-5 minutes.
  7. Add half and half OR milk.  Continue to stir and break up any clumps of meat.
  8. Bring mixture to a simmer and cook until liquid reduces to about ½ inch left in the bottom of the pot, about 10 minutes.  Stir from time to time.
  9. Add white wine (or water+lemon juice) and salt and pepper, to taste.
  10. Bring mixture to a simmer again and cook until liquid reduces to about ½ inch left in the bottom of the pot, about 5 minutes.  Stir from time to time.
  11. Add tomatoes and bring mixture to a boil.
  12. Cover and simmer until sauce is thick.  Stir from time to time.  If you dip a wooden spoon in it and pull it up, the sauce and meat bits should cling to the spoon and drip off it slowly.
  13. While sauce is simmering, heat a pot of water until it boils.  Cook spaghetti noodles to desired doneness, about 11 minutes.
  14. Serve noodles topped with sauce.
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