Bolognese

I love slow Sunday suppers. I enjoy having all afternoon in the kitchen, experimenting with flavors and putting my own spin on recipes. However, we often find ourselves so busy over the weekend that it's hard to devote that kind of time.

This weekend's subzero temperatures afforded me the opportunity to hunker down and go for it. I had no interest in leaving the house for any reason. This was the perfect weekend for a four-hour Bolognese. You have to make the time for this recipe, but the best part is that it makes a generous amount, affording you with leftovers to freeze and enough to share with a fellow foodie. It's best over a flat noodle. Today, I used my fettuccine and served it up with a slice of Dutch oven bread and an arugula salad. 

You need:

2 tbsp. butter

1 tbsp. olive oil

4 oz. pancetta, chopped

1 lg. onion, chopped

2 med. carrots, chopped

stems of 1 head fennel, chopped (about 1 cup)

3 lb. meatball mix (beef, pork, veal)

2 c. dry red wine

1 1/2 c. whole milk

1/4 tsp. ground nutmeg

1 28oz. can San Marzano tomatoes, undrained

1 rind of Parmesan cheese

In a large Dutch oven, heat butter and olive oil over medium-high heat. Add pancetta and cook, stirring frequently, until just starting to brown, about five minutes. Add onion and cook five minutes more. Add carrots and fennel and cook for an additional two minutes. Add the meat and season with 1/2 tsp. each salt and pepper. Break up the meat and cook until browned. Add the wine, stir, and simmer, uncovered, until the wine has evaporated. Add milk and nutmeg. Simmer, uncovered, until the milk has evaporated. Add tomatoes, crushing in your hands as you add them, as well as their juices. Bring to bubbling simmer. Add Parmesan rind, reduce to low, and simmer for three hours.