This is one of the Best spaghettis I have ever ate :p :D
She just came out with this, everyone loves pasta
Great tasting bolognese, will satisfy meat lovers
Bolognese sauce
from: epicurious.com
1/4 cup extra-virgin olive oil
2 medium onions, chopped
2 cups chopped celery (didn't have any, used carrots)
6 garlic cloves, chopped
1 pound ground veal
1 pound ground pork
4 ounces pancetta or bacon, finely chopped
2 x 14 1/2-ounce cans whole tomatoes in juice
1 3/4 cups chicken stock or one 14 1/2-ounce can (or more)low-salt chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried
Heat oil in heavy large pot over medium heat. Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes.
Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes.
Add tomatoes with their juices, 1 3/4 cups stock, milk and thyme.
Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally.
Season ragù to taste with salt and pepper.
Enjoy :p
She just came out with this, everyone loves pasta
Great tasting bolognese, will satisfy meat lovers
Bolognese sauce
from: epicurious.com
1/4 cup extra-virgin olive oil
2 medium onions, chopped
2 cups chopped celery (didn't have any, used carrots)
6 garlic cloves, chopped
1 pound ground veal
1 pound ground pork
4 ounces pancetta or bacon, finely chopped
2 x 14 1/2-ounce cans whole tomatoes in juice
1 3/4 cups chicken stock or one 14 1/2-ounce can (or more)low-salt chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried
Heat oil in heavy large pot over medium heat. Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes.
Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes.
Add tomatoes with their juices, 1 3/4 cups stock, milk and thyme.
Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally.
Season ragù to taste with salt and pepper.
Enjoy :p
