Bolognese Sauce With Pasta
Verde Vineyards 2019 Sangiovese
1 tablespoon vegetable oil
3 tablespoons butter plus
1 tablespoon for tossing the pasta
1⁄2 cup chopped onion
2⁄3 cup chopped carrot
2⁄3 cup chopped celery
1 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
1 cup Verde Vineyards Sauvignon Blanc
1 cup whole milk
1 1⁄2 cups canned Italian plum tomatoes, cut up, with their juice
1 1⁄2 pounds Fettuccine or Spaghetti pasta
Freshly Grated Parmigiano-Reggiano
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/pork, a large pinch of salt and black pepper. Crumble the meat with a fork, stir well and cook until the beef/pork has cooked through.
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating – about 1/8 teaspoon – of nutmeg, and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thorough- ly. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at a soft simmer, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 1-2 hours, 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 1/2 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 season according to preference.
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated parmesan on the side.
Serves 8 people.