Etto Bolognese

Servings: 4-6

Prep time: 15 minutes

Cook time: 1-2hrs or more.

Ingredients:

1 cup carrot fine dice

1/2 cup celery fine dice

1 onion fine dice

3tbl good quality olive oil

1lb ground or finely chopped beef - season with salt and pepper

1/2 ground pork

1/4 lb bacon or salami parts (mortadella)

1⁄4 cup dry Italian red wine

1⁄2 cup whole milk

1 big squeeze tomato paste

16 oz tomato sauce

1TB garlic, powder

1/2 ts fresh nutmeg

2 bay leaves

1tsp dried Italian herb blend (or fresh if you have it!)

1tsp red pepper flakes, optional

1 cup beef or turkey stock

1lb dried or fresh Etto pasta

Kosher salt

Parmesan for serving

Instructions:

1. In a food processor, pulse celery, carrot, and onion until finely chopped.

2. Heat oil in a large Dutch oven over medium heat. Add chopped vegetables, beef, pork and salumi. Season with a couple pinches of salt. Cook over medium heat, breaking up the meat constantly, until most of the liquid has evaporated and slightly caramelized. About 10-15 minutes

3. Add wine and bring to a simmer. Cook until most of the liquid has evaporated. Add milk and cook again until most of the liquid has evaporated.

4. Add tomato paste, garlic, herbs, nutmeg, and bay leaves. Cook until tomato paste begins to reduce and caramelize, and garlic is fragrant, about 2 minutes. Add stock, lightly season again with salt, and bring to a simmer. Allow to cook with pot lid slightly off, simmering gently, until meat becomes tender, and liquid reduces by about half, about 1hr. If sauce reduces too quickly, add more stock or water as needed or close the lid completely. Season with salt to taste

5. About 10 minutes before sauce is ready, bring 4 quarts of water to a boil with 1tbl kosher salt. Cook pasta to al dente according to package directions

6. Drain pasta and add to the pot with sauce. Stir to coat the pasta with the sauce. Divide into bowls and top with cheese