Spaghetti Bolognese

We made a Caesar Salad using the recipe from The Zuni Cook Book by Judy Rodgers. This is our all time favorite recipe. We modify it by throwing all of the dressing ingredients into a blender. It makes it real simple and works just fine. You can find the recipe in our blog of: July 25, 2009. Click the date to get the recipe.

We made Spaghetti Bolognese from Two Dudes One Pan. The cookbook is a fun cookbook with lots of easy recipes. 

Vinny’s Spaghetti Bolognese

Two Dudes One Pan

Shook and Dotolo

Jon: If you think that Bolognese is a tomato sauce with some ground beef in it, then you're in for a bomb-ass surprise! This sauce is tricked out with ingredients that combine to make it seriously delicious. Freeze whatever is left over and pull it out when you crave something really fine. When Vin steps up to the stove to make his Bolognese, I know to clear the area; he gets really intense when he's making it.

Vinny: I eat pasta Bolognese at least once a week; it's definitely my number one favorite pasta dish.

2         tablespoons olive oil

2         medium carrots, peeled and very finely chopped 1 small yellow onion, very finely chopped 1 celery stalk, very finely chopped

3         garlic cloves, very finely chopped

5         ounces pancetta, finely chopped

12         ounces ground chuck

12         ounces ground veal

12         ounces ground pork

1-1/2         cups dry white wine (such as pinot grigio or sauvignon blanc)

5         tablespoons tomato paste

3         cups whole milk

1-1/2         teaspoons finely chopped fresh thyme

2         tablespoons plus

2         teaspoons kosher salt, plus more if needed

1         pound spaghetti

2         tablespoons heavy cream

1         tablespoon unsalted butter

Freshly grated Parmigiano-Reggiano cheese, for serving

HEAT the oil in a large Dutch oven over medium-high heat. Add the chopped carrots, onions, celery, and garlic and cook, stirring often, until the vegetables begin to soften, about 4 minutes. Add the pancetta and cook, stirring often, until it is just starting to brown, 3 to 5 minutes.

Stir in the ground meats and cook, stirring often, until they begin to brown, about 8 minutes. Pour in the white wine, bring to a simmer, and cook for 2 minutes. Stir in the tomato paste and, once incorporated, add the milk, thyme, and 2 teaspoons of salt. Bring to a simmer, then reduce the heat to low (the sauce should occasionally bubble) and cook until thick, about 1-1/2 hours, stirring often so the sauce doesn't brown on the bottom. Remove from the heat and keep covered until ready to serve.

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the box instructions until the pasta is al dente; drain. Stir the cream and butter into the sauce until completely incorporated. Taste for seasoning and add salt if necessary. Place the pasta in a serving howl and toss with the sauce. Serve with lots of grated Parm.

SERVES 8