PASTA WITH BOLOGNESE SAUCE

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PAPPARDELLE WITH BOLOGNESE SAUCE


8 TO 10 SERVINGS

I am heading to Virginia to tape the 700 Club on Thursday the 19th! I am going to be making my famous Bolognese sauce. I say famous because I have received a glowing endorsement from my very dear friend Henry Winkler. While staying in the outskirts of London starring in Captain Hook several years ago he found that he was craving pasta with meat sauce. He could not find a restaurant that satisfied that craving. He went so far as to start a contest for the best meat sauce in the town he was staying in.  Hmmmmm. I had to wait until he returned to the states but I asked him to hold off on his opinion until I had a chance to make my Bolognese sauce for him.  I’ve made sauce for Henry in the past but never a meat sauce. I wanted to make him our family  Bolognese sauce. This is an authentic, thick, hearty meaty sauce that my grandfather use to make with some changes of my own.

I invited Henry to come on my cooking show on OWN-TV to make it with me. It was so much fun to work with him and he actually helped me make it. He just raved and raved about it when he tasted it. So much so that he asked if I would make him several batches that he could freeze. I did this gladly!

When I started co-hosting Home and Family on the Hallmark Channel last year I invited Henry to come back and make the Bolognese with me in our kitchen. Sure enough he graciously said yes and once again declared that this was without a doubt the best meat sauce he ever had. I’m bringing that clip with me to the 700 Club so everyone can see just how funny, warm and sincere Henry is.  I hope he will come back again to visit us  as we start our new season, Monday, September 30. Please check your local listing and join us! You never know who will stop by!

INGREDIENTS

1 large white onion, quartered

1 small carrot, cut into four pieces

1 celery rib, cut into four pieces

¹?3 cup extra-virgin olive oil

1 pound ground chuck

½ pound ground pork

2 teaspoons table salt

1 cup whole milk

¹?3 cup white wine

2 tablespoons tomato paste

1 (28-ounce) can tomato puree

1 teaspoon sugar

1 ½ cups water plus additional as needed

1 pound pappardelle or your favorite pasta

Freshly grated Parmesan cheese

½ cup fresh basil

Have all your ingredients ready to go.

In a food processor, pulse to chop the onion into small pieces. Set aside. Pulse to chop the carrot and celery into small pieces. Set aside.

Heat a saucepan on medium-high until hot. Add the olive oil and heat for 30 seconds. Add the onions, reduce heat to medium, and sauté for 2 minutes. Add the carrot and celery, and sauté for 2 minutes.

Add the ground chuck and ground pork, breaking up the meat as much as you can. Sprinkle on the salt and pour in the milk, continuing to break up the meat. Cook, reducing the milk until the meat starts to sizzle (about 10 to 15 minutes). Add the wine, and mix well. Continue to cook, reducing the wine by half. Reduce heat to a simmer and add tomato paste. Stir in completely and keep mixing for at least 30 seconds. Add the tomato puree, sugar, and water. Mix well. Cover and simmer on very low heat for 1 hour, stirring often. If you feel the sauce is getting too thick, add more water, ¼ cup at a time.

PHOTOS BY DIANA CU AND TODD PORTER www.whiteonricecouple.com

Cook the pasta according to package directions. Drain well. Pour into a large serving bowl, mix in the sauce, and sprinkle plenty of Parmesan cheese on top. Garnish with basil. Serve immediately.

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