Prep Time: 20 minutes
Cook Time: 4 hours
- 4 tablespoons unsalted butter
- 1 cup minced onion
- 1 cup minced carrot
- 1 cup minced celery
- 2 pounds ground boar, pork, beef or other meat
- 1 ounce dried porcini, reconstituted in 1 cup hot water and chopped
- 1 6-ounce can tomato paste
- 1 cup pork broth, beef broth or water
- 1 cup red or white wine
- 1 cup milk
- 1/2 nutmeg, grated or 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Pasta (tagliatelle, penne, etc)
- Grated cheese for garnish
- Heat the butter over medium-high heat in a large, heavy pot like a Dutch oven. Add the onion, celery and carrots and cook gently for 5-8 minutes, stirring often. Do not brown them. Sprinkle a little salt over the veggies as they cook.
- When the vegetables are soft, stir in the chopped porcini and tomato paste and allow everything to cook for 3-4 minutes, again, stirring often. When the tomato paste begins to turn the color of brick, add the ground meat, the porcini soaking water and the broth. Bring to a simmer.
- Allow this to cook down over medium-low heat. Take your time here and resist the urge to do this over higher heat. Stir from time to time. When the liquid has mostly evaporated, add the wine and repeat the process. When that has mostly evaporated, add the milk, nutmeg and black pepper and stir well. Bring back to a simmer and add salt to taste. Let this cook until it is the consistency you want.
- When you add the milk to the sauce, bring a large pot of water to a boil. Add enough salt to make it taste like the sea. Once the Bolognese sauce has thickened, add the pasta and cook until its al dente.
- To serve, put the pasta in a large bowl and add a healthy ladle of sauce. Toss to combine. Give everyone their portion, then top with a small ladle’s worth of sauce. Grate the cheese over the top and serve.