Pasta with Marcella’s Bolognese Sauce
- 1 tablespoon vegetable oil
- 3 tablespoons butter, plus 1 tablespoon for tossing the pasta
- ½ cup chopped onions
- ⅔ cup chopped celery
- ⅔ cup chopped carrots
- ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
- black pepper, ground fresh from the mill
- 1 cup whole milk
- whole nutmeg
- 1 cup dry white wine
- 1½ cups canned imported Italian plum tomatoes, cut up, with their juice
- 1 ¼ to 1 ½ pounds pasta
- freshly grated Parmigiano-Reggiano cheese at the table
Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about ⅛ teaspoon — of nutmeg, and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
© Recipe courtesy of Marcella Hazan on New York Time’s Cooking.
DECEMBER WINE CLUB:
Dolcetto di Ovada DOC
MELLOW WINE STYLE
Ruby red in color with a very fruity nose and taste with hints of plums and raspberry.
Varietal: 100% Dolcetto
Analysis: 12.5-13% alcohol / volume
Vineyard: Located in Monferrato area with a yield of 8 tons/hectare. Manual harvest.
Winemaking: Temperature-controlled alcoholic fermentation with short maceration on skins. Then aging in steel tanks for at least 6 months.
Pairing: Ideal with delicate dishes such as pasta and soup.
Dolcetto di Ovada is a fruity red wine with a dry lingering aftertaste. It is smooth and balanced with a touch of spiciness. It is the perfect everyday red wine.
ABOUT THE WINERY:
Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site, the vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the terrior. Learn more here. >
Photos and information © Fratelli Aresca – All Rights Reserved.
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