Traditional Bolognese

Zutaten

5¼ ounces (150 g) beef chuck, cubed

5¼ ounces (150 g) veal shoulder, cubed

6 tablespoons (85 g) unsalted butter

3 tablespoons (45 ml) extra-virgin olive oil

½ yellow onion, minced

1 small carrot, peeled and minced

2 celery stalks, minced

2% ounces (78 g) pancetta, finely chopped

½ cup (118 ml) dry red wine (such as Sangiovese, Barbera, or whatever you'll be drinking with the meal)

½ cup (120 g) whole canned

San Marzano tomatoes

About 2 cups (473 ml) veal stock (page 242) or beef stock (page 242)

½ cup (118 ml) milk, heated to a boil

Kosher salt and freshly groun black pepper

12 ounces (340 g) Egg Yolk

Dough (page 26), rolled into sheets about ⅛ inch (3 mm) thick

¼ cup (75 g) grated Parmesar cheese

Anweisungen

Put a bowl and all of the parts of a meat grinder in the freezer for 20 minutes. Put the beef and veal cubes in a single layer on a rimmed baking sheet and freeze the meat until partially frozen, about 20 minutes.

Grind the cold meats on the medium die of the chilled meat grinder into the cold bowl and reserve.

Heat 3 tablespoons (43 g) of the butter and all of the olive oil in a large, deep sauté pan over medium-high heat. When the butter begins to foam, add the onion, carrot, celery, and pancetta and cook, stirring occasionally, until the vegetables and pancetta begin to brown, 4 to 5 minutes. A little color

40 MASTERING PASTA

adds a nice flavor here. Add the ground meats and continue cooking, breaking up the meats with a spoon, until they brown a little. Pour in the wine to deglaze the pan, scrap- ing up any browned bits on the pan bottom and cooking until the liquid almost evaporates, 1 to 2 minutes. Add the tomatoes, crushing them with your hands as you add them to the pan. Cook for a few minutes, then add enough of the stock to barely cover the ingredients. Turn down the heat to medium-low and simmer, uncovered, until the tomatoes break down completely and the flavors are blended, about 45 minutes. If the stock completely evaporates, add a little more stock, a few spoonfuls at a time.