The Best Bolognese

We love Bolognese and absolutely adore this version created by our friend @bromabakery. To view the full post, click here!

INGREDIENTS

• 2 tablespoons salted butter
• 1 pound ground chuck (15-20% fat)
• 1/2 cup celery, diced (about 3 stalks)
• 1/2 cup carrot, diced
• 1 onion, diced
• 1 cup dry white wine
• 1 teaspoon salt
• Pinch of nutmeg
• 1 can DeLallo San Marzano Style Crushed Tomatoes 28 oz.
• 2 bay leaves
• 1 cup milk
• 1 (1-pound) package DeLallo Rigatoni
• DeLallo Imported Italian Granino Cheese Wedge (or Parmigiano Reggiano), for topping

DIRECTIONS

1. In a large cast-iron pot over medium heat, melt 1 tablespoon of butter. Add ground chuck to the pan. Season with a sprinkle of salt. Use a hard spatula to break up meat into small pieces. The smaller the better. Once cooked through and lightly browned, transfer to a plate and set aside.
2. Without cleaning, place the pot back on the stove over medium heat. Add in remaining tablespoon of butter, celery, carrot and onion. Cook until vegetables become fragrant and translucent, about 5-7 minutes.
3. Return browned meat back to the pot. Add wine and cook until evaporated. Season with 1 teaspoon of salt and nutmeg. Next, stir in the crushed tomatoes and 2 bay leaves.
4. Bring everything to a boil, then reduce to a simmer. Stir in milk. Stirring occassionally, simmer uncovered for 3 hours. If sauce begins to appear dry, stir in 1/2 cup of water. Once finished cooking, discard bay leaves and adjust salt seasoning, if necessary.
5. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and place in a large mixing bowl.
6. Add sauce and toss to coat. Serve with a healthy sprinkling of Parmigiano-Reggiano cheese.