We’re thrilled to bring you this Not-So-Classic Bolognese recipe from Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking by Jodie Moreno. Jodie has a talent for transforming everyday ingredients into unforgettable dishes, and this take on the classic bolognese is no exception. Whether you’re craving a hearty dinner or a comforting meal any time of day, this recipe is sure to hit the spot. Plus, you can find more of Jodie’s delicious creations in her latest cookbook, available now. Now for the recipe:
Not-So-Classic Bolognese
Of all the dishes I have made over the years, this one might be the one that brings together and bonds my friends and family the most. There are a couple of things I have tweaked over the (many) years I have been lovingly cooking this dish, making this slightly different from a typical Bolognese. The most obvious is I’ve broken up the holy trinity of Italian cooking by leaving out the carrots and celery, using instead just onion and garlic. I did this because I wanted the meat to shine and for each flavor of each ingredient to really stand out. I also use a dry white wine (as opposed to the more traditional rich red) because its bright, tart flavor is a perfect contrast to the richness of the meat.
SERVES 4 TO 6
3 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 1⁄2 cups yellow onion, sliced
5 to 7 garlic cloves, minced
1 pound ground beef, 80 percent lean
1⁄2 pound ground pork
Kosher salt
Freshly ground black pepper
1 cup whole milk
1 cup dry white wine, such as sauvignon blanc or pinot gris
1 (28-ounce) can Italian plum tomatoes with their juices
11⁄2 pounds pasta (long, flat noodles such as pappardelle, or a short pasta such as rigatoni)
TOPPINGS + ADDITIONS
Grated Parmesan cheese
Fresh basil leaves, torn
Flat-leaf parsley, chopped
IN A MEDIUM SAUCEPAN, heat 2 tablespoons butter and the olive oil over medium heat. Add the onion and cook for 15 to 20 minutes, until the onions are soft, golden brown, and beginning to caramelize. Add the garlic and cook until fragrant, another 2 minutes. Then add the ground beef and pork, season well with salt and black pepper while stirring and breaking apart the meat until it is cooked through and no longer pink. Add the milk and lower the heat to medium-low and cook until the milk has evaporated, about 7 to 10 minutes. Add the wine and simmer, stirring occasionally, until the wine is about 95 percent evaporated, about 5 to 7 minutes. Then add the tomatoes, smashing and breaking them apart with a spoon to make them into more of a puree. Reduce heat to a very low, lazy simmer. Cook, uncovered, for 2 to 3 hours, stirring occasionally. If it gets too dry and is sticking, add a splash of water. About halfway through, taste and add additional salt and pepper if necessary.
WHEN YOU’RE READY TO SERVE, prepare the pasta. Bring a large pot of water to a boil along with about 2 tablespoons salt. Add the pasta and cook for 2 minutes less than the suggested time on the package. Transfer the cooked pasta to the Bolognese pan, add the remaining tablespoon of butter, and finish cooking the pasta in the sauce, while stirring, until the pasta is al dente, about 2 to 3 minutes. Plate and top with Parmesan, basil, and parsley, and serve immediately, warm.
Recipe Excerpt from Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking by Jodie Moreno. Photography by David Alvarado. Reprinted by permission of Gibbs Smith Books.
