3 hours simmering. That’s how long it takes to make a traditional Bolognese sauce. Other surprises: Italians would never serve Bolognese sauce with spaghetti, there are no herbs or garlic and the recipe only calls for 350 grams of minced beef to serve SIX! This seems incredible to me, but we just had to give this traditional recipe from Essentials of Classic Italian Cooking a try.
The first thing you need to do is melt some butter with vegetable oil and cook some chopped onion until translucent. Then you add chopped carrot and celery, the meat with some salt and pepper, a tiny grating of nutmeg, milk, white wine and tin tomatoes. Then it stews on the lowest simmer for 3 hours. THREE HOURS. We boiled some tagliatelle separately and then drained it and stirred it through the sauce.
I can see what the fuss is about. This was delicious. And we still have two generous portions in the fridge for lunches this week. Do I think we would do this again? I’m not sure it would be a regular thing given the time it takes to make, but I definitely could see us enjoying this meal again. It is so much more luxurious than the Anglicized Spaghetti Bolognese most people would be familiar with. I’m hoping I’ll get to make a frittata sometime next week to close out the month. Until then it’ll be a few more recipes from Food52 Genius Desserts.