with Chefs Carla & Christine Pallotta from Nebo Restaurant
Bolognese (Serves 4-6)
- 1 ounce dried Porcini mushrooms, cleaned
- 2 tbs extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 stalks celery chopped
- 1 stalks carrot
- 4 large garlic clove, minced
- 1 handful fresh basil
- 2 bay leaves
- 2 lbs lean ground beef
- 1 cup whole milk
- 1 can whole peeled tomatoes
- 2 cups dry red wine
- Kosher salt
- Freshly ground black pepper
- 4 tbs parmesan cheese, freshly grated
Reconstitute the mushrooms in hot water for 20 minutes until tender, drain and coarsely chop. Coat a large heavy-bottoms pot with the oil and place over medium heat. Add the onion, celery, carrots, and garlic; stirring to combine. Toss in the basil, bay leaves, and chopped porcinis. Cook for 5 to 10 minutes, stirring, until vegetables are tender but not browned.
Raise the heat a bit and add the ground beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes.
Carefully pour in the tomatoes and wine; season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 45 minutes, stirring now and then, until the sauce is very thick.
Fettuccine Pasta
- 1 lb fettuccine pasta
When you are ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 min or until tender yet firm. Drain the pasta well and toss with the Bolognese sauce. Shower with basil and pass grated cheese around the table.
