Monday, February 4

Into the Kitchen: Linguine Bolognese

Snow's on the way! Tomorrow I'm thinking will be a day for slow-cooking which favorite bolognese sauce. The recipe doesn't look like much but, oh my goodness, it's the best and will treat us right until we can make it to this paradise of the delicious revolution....

Linguine Bolognese

2 strips of bacon or pancetta, diced (optional, I often just use a little olive oil instead for a lighter version)
1 1/2 cups of yellow onion
1 1/4 cups of shredded carrots, chopped (getting the bag of shredded carrots saves time!)
3/4 cup of celery, finely chopped
1/2 tsp black pepper
1/2 lb ground chuck
4 tsps white vinegar
1 1/2 tsps minced garlic
1/3 cup tomato paste
3 cups beef broth (the good kind, not bouillon cubes!)
3/4 cups milk
3/4 cups heavy cream
1/2 linguine (fresh is best)
Finely grated parmesan cheese

In a medium sauce pan over medium-high heat, cook bacon until crisp about 6 minutes. Add the onion, celery, pepper and cook, stirring frequently until soft.

In a separate pan, cook the ground chuck, stirring to break up clumps, until browned, about 5 minutes. Drain meat and add to sauce pan with vegetables.

Add vinegar, garlic and tomato paste, and cook for 2 minutes, stirring constantly. Add the beef broth and bring to a boil. Simmer, partially covered, for 15 minutes.

Combine the cream and milk in a bowl. After the sauce has simmered, start adding the cream mix little by little--about 1/4 cup at a time over 1 1/2 hours. By the end of the time, the sauce should be thick and creamy. Toss with pasta, grate a little parmesan and serve. Yum.

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