Last weekend I decided to test out my new enameled cast iron pot with an Italian classic:
bolognese sauce. I photographed each step as it simmered on the stove for over 6 hours. The recipe is from
Essentials of Classic Italian Cooking by Marcella
Hazan. Basically the process is adding liquids and cooking them down, then adding more liquids.
You start with cooking chopped onions in butter and olive oil.
Add chopped carrots and celery to complete the
Mirepoix.
Add a combination of ground beef, veal, and pork.
Cook until no longer pink.
Add milk.
Cook it down.
Add white wine.
Cook it down.
Add chopped tomatoes.
Cook it down.
Simmer for 3 hours.
And there you go -- 6 hours on the stove and we're finally ready to eat. I served the sauce on homemade fresh pasta (see post a few below this one).
You start with cooking chopped onions in butter and olive oil.
Add chopped carrots and celery to complete the Mirepoix.
Add a combination of ground beef, veal, and pork.
Cook until no longer pink.
Add milk.
Cook it down.
Add white wine.
Cook it down.
Add chopped tomatoes.
Cook it down.
Simmer for 3 hours.
And there you go -- 6 hours on the stove and we're finally ready to eat. I served the sauce on homemade fresh pasta (see post a few below this one).
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