Sunday is one of my favorite days. Mainly because it includes Sunday Dinner! And with snowflakes in the air, today is the perfect day for a cozy fire and some comfort food. Tonight it's Fettuccini with Bolognese.
I have to tell you, my house smells scrumptious! A heady mix of garlic, pancetta, and onion simmering away in tomatoes and red wine. Heaven.
If you've ever tried a Bolognese and have been less-than-impressed, give this one a try. It's a keeper. My husband has ordered many a Bolognese at various restaurants just to compare, and has not yet found one as good.
I suppose I should pour a complimentary red tonight...but I'll have to sneak a little oak and vanilla in before we sit down!
Fettuccini Bolognese
Loosely adapted from Tyler Florence
2 ounces dried porcini mushrooms
1/3 pound Pancetta, chopped
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
5 garlic cloves, finely chopped
2 Tbsp olive oil
2 bay leaves
2 sprigs rosemary
1 pound ground pork
1 pound ground beef
1-1/2 cup milk
1/2 cup heavy whipping cream
1 28-once can whole tomatoes, crushed by hand
2 cups dry red wine
Kosher salt and freshly ground pepper
1 pound fettuccini
Freshly grated Parmesan-Reggiano, for serving
Reconstitute the mushrooms in boiling water for 20 minutes until tender. Drain and coarsely chop.
Puree the mushrooms, pancetta, onion, celery stalks, carrots, and garlic in a food processor.
In a heavy bottom pot add the olive oil, bay leaves, and rosemary. Cook gently until fragrant. Remove herbs then add vegetable puree. Continue to cook for about 10 minutes.
Raise the heat a bit and add the ground beef and ground pork. You may need to add it in small batches to ensure you can nicely brown the meat. Brown until the meat is no longer pink, breaking up large clumps with a wooden spoon. Add the milk and simmer until the liquid is mostly evaporated, about 10 minutes. Carefully pour in the tomatoes and wine, and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1-1/2 to 2 hours, stirring every now and then until the sauce is thick. Taste again for salt and pepper. When you are ready to serve, bring a large pot of salted water to a boil and cook your pasta until al dente. Drain well and either toss with the Bolognese or add sauce to individual serving bowls.
Tyler Florence suggests also topping with a dollop of fresh ricotta cheese, shredded fresh basil and a drizzle of extra virgin olive oil in addition to the grated Parmigiano. Delicious! But if you don't have all of those things, you're good to go with just the Parm.
