recipe for via matta's bolognese sacue?
That recipe looks like it could be the same one used at Via Matta. Pretty classic version. Schlow and Barbara Lynch use the same trick, adding chicken livers for richness, one I've stolen for use at home.
79 Park Plaza, Boston, MA 02116
re: MC Slim JB
thanks for the help. greatly appreciated.
i just made the bolognese sauce using barbara lynch's recipe. it is now going to simmer for another hour or two.
however, my sauce looks browner and much less red than i expected. i treated myself to some tagliatelle bolognese at the bar at via matta last night so i would have a fresh reference in my mind. it also seems to lack tomato flavor. any advice? any ideas on if i should add anything or just let it simmer and hope for the best.
re: Bob Dobalina
From 2002 (method paraphrased) - to serve with a pound of rigatoni:
(Adapted from Heidi da Empoli)
Extra virgin olive oil
1/2 sweet onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
1 stalk celery, finely chopped
Freshly ground black pepper
1 lb mild Italian pork sausage meat, removed from casings
1 lb ground beef (not lean)
1.5 cups dry white wine
1 cube beef bouillon dissolved in 2 cups simmering water
1.5 oz dried porcini mushrooms rehydrated in 3 cups lukewarm water, then chopped (reserving the liquid)
1/3 cup heavy cream
1 pound rigatoni
3/4 cup freshly grated Parmigiano-Reggiano cheese, for garnish
1. Saute onion, carrots and celery in olive oil over high heat until glassy and just tender, about 5 minutes. Season with salt and pepper. Add the meat to the pan and brown well.
2. Add the wine and keep at a rapid simmer until the pan is almost dry. Then add the bouillon and lower the heat to medium low (or whatever level produces a gentle simmer). Simmer uncovered until the bouillon is nearly gone.
3. Add mushroom liquid to cover the meat halfway (about 1 cup) along with the mushrooms and continue simmering about 10 minutes. Adjust salt and pepper to taste; it should be highly seasoned. Add the cream, remove from the heat and cover. This sauces is designed to be thinned with about a cup of the pasta cooking water and finish cooking the pasta in the sauce, with the grated cheese as a garnish. Serve on warmed dishes.