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I followed the Italianfood.about.com recipe and made a real Penne Bolognese with white wine and milk. It takes time, but it brought back nice memories of outdoor dining in Bologna. The recipe uses olive oil, San Marzano tomatoes, penne and the Lodge dutch oven -- all from the FB Store. :-) This would work nicely in a cooling WFO.
Dr. Stu's Sugo alla Bolognese
INGREDIENTS:
3 Tablespoons olive oil
2 Tablespoons Butter
1 Large carrot, squared off and made into small dice
1 Small onion, cut into same size dice as carrot
2 Stalk celery, cut up into same size dice a carrot and onion and in the same amount
1 1/2 pounds (650 g) ground beef and veal, this is an approx. and small variations from this weight is not significant
1 Cup (250 ml) whole milk
1 Cup (250 ml) dry white wine
1/2 Teaspoon Salt
1 28-Ounce can (1 k) Italian whole or crushed tomatoes, I buy the Carmelina 'e..San Marzano Pomodori Pelati Italiani
1 Pinch ground allspice
3/4 Pound (300 g) dry penne pasta, boiled up at time of service
Parmesan cheese for grating freshly over the dish
Instructions: Although this dish is a peasant dish, there are items of technique here that should be followed to have it turn out as best as it can be. Begin with a heavy bottomed pot medium to large size. If you have a Dutch Oven, that is ideal. Place the oil and butter into the pot and bring to medium-high heat.
Add the diced carrot, onion and celery and stir well to coat with the oils and allow to soften for about 6 minutes but DO NOT BROWN THE ONION OR CELERY, just soften...wilt them. It's also called sweating them, but, that's neither here nor there.
Now, add all the meat to the pot. Here is where there is the most work involved. Using a large wooden spoon keep breaking up the meat into smaller and smaller pieces as it cooks. Do not brown it. Don't let it sit in the hot oil on the bottom of the pot and brown. It should just loose its color. Keep working on the meat and keep breaking it up into smaller and smaller pieces.
When it has lost all it's pink color and you have made it into little bits, then, pour in the one cup of whole milk and turn up the heat so that the milk boils and stir it well and allow the milk to totally boil away so that you only see the olive oil and butter between the meat pieces and vegetables. This will take about 20 minutes.
Now add the cup of white wine and boil it away too. When it has also disappeared, leaving only the oil visible, then add the tomato product. I pour the entire can into the pot and use the wooden spoon to break up the whole tomatoes into large chunks. Add the salt and the pinch of allspice, stir well and turn down the heat to allow the mixture to simmer very very gently, so only an occasional bubble comes to the surface. Do not cover. Allow this to simmer slowly for three to four hours stirring occasionally.
Make your pasta. Drain it, but, not entirely dry. Add about a cup of meat sauce to the pot with the pasta and stir it well. Plate this hot pasta which you have colored with the sauce into a pasta bowl. Spoon the Bolognese over it and grate lots of Parmesan cheese over it.
Dr. Stu's Sugo alla Bolognese
INGREDIENTS:
3 Tablespoons olive oil
2 Tablespoons Butter
1 Large carrot, squared off and made into small dice
1 Small onion, cut into same size dice as carrot
2 Stalk celery, cut up into same size dice a carrot and onion and in the same amount
1 1/2 pounds (650 g) ground beef and veal, this is an approx. and small variations from this weight is not significant
1 Cup (250 ml) whole milk
1 Cup (250 ml) dry white wine
1/2 Teaspoon Salt
1 28-Ounce can (1 k) Italian whole or crushed tomatoes, I buy the Carmelina 'e..San Marzano Pomodori Pelati Italiani
1 Pinch ground allspice
3/4 Pound (300 g) dry penne pasta, boiled up at time of service
Parmesan cheese for grating freshly over the dish
Instructions: Although this dish is a peasant dish, there are items of technique here that should be followed to have it turn out as best as it can be. Begin with a heavy bottomed pot medium to large size. If you have a Dutch Oven, that is ideal. Place the oil and butter into the pot and bring to medium-high heat.
Add the diced carrot, onion and celery and stir well to coat with the oils and allow to soften for about 6 minutes but DO NOT BROWN THE ONION OR CELERY, just soften...wilt them. It's also called sweating them, but, that's neither here nor there.
Now, add all the meat to the pot. Here is where there is the most work involved. Using a large wooden spoon keep breaking up the meat into smaller and smaller pieces as it cooks. Do not brown it. Don't let it sit in the hot oil on the bottom of the pot and brown. It should just loose its color. Keep working on the meat and keep breaking it up into smaller and smaller pieces.
When it has lost all it's pink color and you have made it into little bits, then, pour in the one cup of whole milk and turn up the heat so that the milk boils and stir it well and allow the milk to totally boil away so that you only see the olive oil and butter between the meat pieces and vegetables. This will take about 20 minutes.
Now add the cup of white wine and boil it away too. When it has also disappeared, leaving only the oil visible, then add the tomato product. I pour the entire can into the pot and use the wooden spoon to break up the whole tomatoes into large chunks. Add the salt and the pinch of allspice, stir well and turn down the heat to allow the mixture to simmer very very gently, so only an occasional bubble comes to the surface. Do not cover. Allow this to simmer slowly for three to four hours stirring occasionally.
Make your pasta. Drain it, but, not entirely dry. Add about a cup of meat sauce to the pot with the pasta and stir it well. Plate this hot pasta which you have colored with the sauce into a pasta bowl. Spoon the Bolognese over it and grate lots of Parmesan cheese over it.