CHUCK'S BOLOGNESE

Chuck's Bolognese image

Provided by Chuck Hughes

Categories Sauces

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
2 onions, diced
2 carrots, diced
5 garlic cloves, minced
2 sprigs fresh thyme, leaves chopped
1 teaspoon chili flakes
2 cups veal stock, divided
1 lb medium fat ground beef
1/2 lb ground veal
1/2 lb ground pork
kosher salt and cracked pepper
1 1/2 cups milk
1 1/2 cups tomato paste
1 package good quality spaghetti
1/2 cup butter, cut into cubes
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh basil
1/2 cup grated pecorino cheese

Steps:

Heat oil in a large pan and saute the onions and carrots until translucent, about 5 minutes. Add the garlic, thyme and chile flakes. Saute for 2 more minutes. Add 1/2 cup veal stock into the vegetable mixture. Add the ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Sprinkle with salt and pepper. Cook for about 10 minutes.
Add the milk and stir. Continue cooking until half of the liquid has evaporated, about 2 minutes. Add the tomato paste, the remaining veal stock and continue cooking until desired thickness. Adjust the seasoning.
Cook the pasta in salted boiling water, about 8 minutes. Drain and mix with the butter, and then add the sauce, chives and basil. Mix well. Serve with grated Pecorino cheese.

Nutrition Facts : Calories 653.6, Fat 49, SaturatedFat 20.9, Cholesterol 158.9, Sodium 808.2, Carbohydrate 21.8, Fiber 4.2, Sugar 10.6, Protein 33.7

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