Bolognese Sauce: How do You Make Yours?
This past weekend I made a bolognese sauce using a recipe from Saveur. We were pretty disapointed as it was WAY too beefy tasting (the only meat used was beef with the exception of a small amount of chicken livers and proscuitto di parma). I also felt the sauce needed alot of seasoning where are the spices like thyme, bay leaf or nutmeg (my mom's key ingredient in her Bolognese).
I'd be interested in hearing what you guys do to make killer bolognese sauce.
Here's the ingredients we used:
1/4 cup extra-virgin olive oil
1 small yellow onion, peeled and minced
1 rib celery, trimmed and minced
1/2 medium carrot, peeled, trimmed, and minced
2–3 slices prosciutto di Parma (about 1 oz.), finely chopped
2 chicken livers, finely chopped
1 1/2 lbs. ground chuck
Salt and freshly ground black pepper
1/2 cup dry white wine
1 cup hot milk
1 cup beef, veal, or chicken broth
1 28-oz. can Italian plum tomato purée
I agree with the nutmeg. I use Marcella Hazan's recipe and it epitomizes subtlety. Definitely no pronounced beefy flavor at the end.
The key is to cook it down very, very, very slowly-this may be a factor in your results. Also, the meat should be cooked until the redness is gone. NOT browned, so no Maillard effect that definitely alters the flavor profile.
Hope this helps!
I too use Marcella's recipe and I really like it. I let it cook for 3 hours at least and I've always used whole milk. I also add some chopped pancetta at the beginning although Marcella is very tyrannical (God bless her) when it comes to her recipes and would probably not approve!
Sautee onion, carrot, celery, salt and pepper, till soft
add garlic + pepper flakes and sweat
add ground beef, veal and pork, salt and pepper, cook,
add white wine scrape bottom, reduce
add milk reduce
add san marzano tomatos + bit of water
add thyme, bay leaves, grate some nutmeg
salt + pepper
cook 1:30/2h semi covered, add more water if it gets too dry.
Lemon zest is excellent over braised dishes. Gremolata takes a deeply flavored dish and brightens it like nothing else.
Actually, I don't like raw garlic, so I just use lemon zest and fresh parsley.
Also, I serve the bolognese over tagliatelle when possible-a good dried eggy pasta that I find at an Italian store.