Bolognese

Intro

Great comfort food. Goes really well with shells or papardelle to hold the heavy sauce, but use whatever pasta you want. Lean beef works well here, too, as does a beef/veal/pork mix.

Directions

1. Preheat a large dutch oven, or a stainless steel pot. Add a little oil, and begin searing the beef. Allow the beef to really cook through, 10-15 minutes, until the water content has evaporated and there are no clumps. Remove from the pot. If the beef was fatty, remove the rendered fat, retaining approx 1 tbsp.
2. In the meantime, dice the ingredients for your sofrito, the onions and celery. Optionally, add carrots if using canned tomatoes.
3. Once the meat is removed, lower the heat in the pot, and begin to sweat your veggies. Once they are soft, add minced garlic and saute for a minute. Add back in the minced beef, and stir on high heat.
4. Add the tomato paste in the center, making room for it. Let it singe against the pot floor.
5. Mix with the beef and allow to caramelize for a minute.
6. Add the wine, and bring to a simmer. Reduce the wine until nearly gone.
7. Add in the crushed tomatoes, and the beef stock. Bring to a simmer, and allow to cook for several hours (at least 2), intensifying in flavor. It should reduce to a thick consistency. Monitor the pot occasionally, adding additional stock if necessary.
8. When ready to serve, ladle some of the sauce into a pan and begin to boil your pasta. When the pasta reaches al dente, heat the sauce, and add the pasta directly into the pan. Add half a cup of the starchy water, and toss thoroughly.
9. Serve with parmesan.