Subj : N.Y.T. Most Saved - 06
To   : All
From : Dave Drum
Date : Sun Jun 25 2023 04:06:50

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: N.Y.T.'s Marcella Hazan's Bolognese Sauce
Categories: Beef, Vegetables, Wine, Cheese, Pasta
     Yield: 2 servings

     1 tb Oil
     3 tb Butter plus 1 tablespoon for
          - tossing the pasta
   1/2 c  Chopped onion
   2/3 c  Chopped celery
   1/2 c  Chopped carrot
    12 oz Ground beef chuck
          Salt & black pepper; ground
          - fresh from the mill
     1 c  Whole milk
          Whole nutmeg
     1 c  Dry white wine
 1 1/2 c  Canned imported Italian plum
          - tomatoes; cut up, w/juices
 1 1/2 lb Pasta
          Fresh grated Parmigiano-
          - Reggiano cheese; at table

 Put the oil, butter and chopped onion in the pot and
 turn the heat on to medium. Cook and stir the onion
 until it has become translucent, then add the chopped
 celery and carrot. Cook for about 2 minutes, stirring
 vegetables to coat them well.

 Add ground beef, a large pinch of salt and a few
 grindings of pepper. Crumble the meat with a fork, stir
 well and cook until the beef has lost its raw, red
 color.

 Add milk and let it simmer gently, stirring frequently,
 until it has bubbled away completely. Add a tiny grating
 ~- about 1/8 teaspoon -- of nutmeg, and stir.

 Add the wine, let it simmer until it has evaporated,
 then add the tomatoes and stir thoroughly to coat all
 ingredients well. When the tomatoes begin to bubble,
 turn the heat down so that the sauce cooks at the
 laziest of simmers, with just an intermittent bubble
 breaking through to the surface. Cook, uncovered, for 3
 hours or more, stirring from time to time. While the
 sauce is cooking, you are likely to find that it begins
 to dry out and the fat separates from the meat. To keep
 it from sticking, add 1/2 cup of water whenever
 necessary. At the end, however, no water at all must be
 left and the fat must separate from the sauce. Taste and
 correct for salt.

 Toss with cooked drained pasta, adding the tablespoon of
 butter, and serve with freshly grated Parmesan on the
 side.

 Yield: 2 heaping cups, for about 6 servings and 1 1/2
 pounds pasta

 ECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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