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Recipes - RR Double Batch Classic Bolognese

Recipe Name

RR Double Batch Classic Bolognese

Submitted by loghome
Recipe Description week in a day series
Quantity 2 Quantity Unit batches (4 servings each) Servings  
Prep Time (minutes) 15 Cook Time (minutes) 230 Ready In (minutes) 245
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
cupsmilk, whole
1/4
cupolive oil, extra virgin
1/4
thick slice, packed 12/lbLean bacon, (4 oz.) pancetta, finely diced
2
smallOnion, chopped fine
2
stalks small (5" long)celery ribs with leaves
1
large (7-1/4" to 8-1/2" long)Carrots, raw, peeled and chopped
6
clovesgarlic chopped
2
teaspoonsrosemary, sprigs, fresh, chopped
2
leavesbay leaf
2
1/2
poundsBeef chuck or sirloin) and veal mix, ground
1
teaspoonkosher salt (use more or less to taste)
1
teaspoonblack pepper, ground fresh to taste
1/4
teaspooncloves, ground (2 pinches)
12
fluid ouncewine, dry white (1.5 cups)
2
cupsstock, beef
2
cupsVegetable stock
2
cans (29 oz) (401 x 411)Tomato canned, puree, Italian
16
ouncespasta noodles (fettuccine, tagliatelle, bucatini)
16
ouncespasta noodles (fettuccine, tagliatelle, bucatini)
3
tablespoonsbutter
4
ouncescheese, Parmigiano-Reggiano, grated
Steps
Sequence Step
1Warm 2 cups milk in small pot over lowest heat
2Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat. Add the pancetta and cook until lightly brown. Then add the chicken livers, and cook almost through. Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes
3Add the ground meat and cook through breaking into pieces, but do not brown. Season with salt, pepper, nutmeg, clove, and stir in the wine and allow it to cook into the meat, 2 to 3 minutes. Add the warm milk to the meat and allow it to absorb into the meat for 1 minute. Stir in the beef stock, vegetable stock, and tomatoes. Bring to a simmer, then reduce the heat and simmer over low heat for 2 hours, stirring occasionally
4Divide the sauce in 1/2, cool, and freeze one batch. Cool and store the remainder for a make-ahead meal within the week. Alternately, cook pasta to al dente, thin the sauce a bit with a bit of starchy pasta water and toss with pasta dressed with butter to combine. Top with grated cheese and chopped celery leaves. Serve with green salad






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