Monday, September 20, 2021

BUCATINI BOLOGNESE


 BUCATINI BOLOGNESE



Best bolognese you'll ever eat. filled with rich flavors and textures, this is often a piece of affection worth doing for its comfort and delight .


INGREDIENTS

4 tablespoons extra virgin vegetable oil , divided

4 ounces pancetta or bacon, thinly sliced

1 cup small portable mushrooms, finely chopped

5 cloves of garlic, finely chopped

1 medium onion, finely chopped

2 large carrots, dig small dice

6 stalks of celery, finely diced

1 pound ground pork

1 pound earth chuck

halal salt

fresh ground black pepper

1 teaspoon red pepper flakes (optional)

1/4 cup ingredient

2 cups wine

2 cups chicken broth

1 cup milk

1 can (28 ounces) crushed tomatoes (such as San Marzano)

3 to 4 small Pecorino Romano cheese

2 teaspoons chopped fresh basil, plus more for garnish

2 teaspoons chopped fresh thyme leaves

1 pound dry bucatini pasta

1/2 cup finely grated Parmesan or Pecorino Romano


INSTRUCTIONS

1.In a large saucepan, heat 2 tablespoons of oil over medium heat. Add the pancetta and cook until golden, about 3 to five minutes. Add mushrooms, garlic, onions, carrots, and celery. Cook gently until vegetables are tender, about 20 minutes.

2.In another large saucepan over medium heat, heat the remaining 2 tablespoons vegetable oil . Add both meats and cook slowly, stirring frequently, until meat is golden brown and beginning to get really crispy, a minimum of half-hour . Season generously with salt and pepper. Stir in red pepper flakes.

3.Add the ingredient to the meat mixture and sauté for five minutes.

4.Deglaze pan with vegetables, add 1 cup wine . Transfer everything from the vegetable pot to the pot with the meat. Add the remaining wine and deglaze the casserole dish. Scrape off any lumps which will have accumulated and simmer to start to scale back , about 10 minutes.

5.Add the chicken broth , milk, crushed tomatoes and rind and simmer over low heat for two hours, stirring occasionally.

6.Remove the remaining rind and discard. Add the chopped basil and thyme to the sauce. 

7.Cook the bucatini pasta consistent with package directions until hard . Drain about 1/2 cup of water from the pasta and place the pasta directly into the pot of bolognese sauce. Simmer for two minutes to feature spaghetti sauce , adding reserved cooking water if necessary.

8.Arrange each serving of bucatini topped with bolognese then garnish with grated Parmesan, chopped basil leaves and a drizzle of additional virgin vegetable oil .