This traditional Bolognese recipe comes from our good friend, Joan Stagnaro. She says that just the smell of it simmering in the kitchen all day makes her think of cold weather & sweaters. Paired with our old-world style Proprietary Super Tuscan, this is la ottimo cena (the best dinner)!
1 lb beef stew meat
1 lb lamb shank or lamb steak
1 ½ lbs pork spare ribs
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
½ cup chopped pancetta
1 large yellow onion, chopped
3 large carrots, chopped
3 ribs celery, chopped
¼ cup tomato paste
1 cup chicken stock
1 cup white wine
1 cup whole milk
1 bay leaf (fresh if possible)
1 lb fresh pasta, preferably fettuccine or bucatini
Freshly ground pepper
2 Tbsp Round Pond Blood Orange Olive Oil (or one long peel of one orange)
freshly-grated parmesan cheese
Heat Italian olive oil in heavy Dutch oven or large saucepot over medium-high heat. Make sure it doesn’t smoke. Season the meat with salt and pepper and brown on all sides, about 5 minutes. Remove the meat to a plate and cover.
Keeping the pot the same heat, add pancetta to the pan and sauté for 2 minutes. Add the onion, carrots, and celery. Continue to sauté until caramelized. Make a hole in the middle of the vegetables and pancetta with your cooking spoon and add the tomato paste, stirring until it bubbles. Add the wine and simmer for another 2-3 minutes.
Add chicken stock and milk to the pot (this seems weird and it will curdle, but stay with me here…it is traditional and it will change as the sauce cooks). Add the meat back in and bring the sauce to a boil. Reduce heat to low and simmer for 2 hours (adding orange peel if you are using one). Check sauce periodically, if it is getting too thick, add more water or stock if necessary.
After 2 hours, pull out the meat and gently separate it into smaller chunks taking out the bones, fat, etc. Return the meat back into the sauce and cook for another half hour or more while you cook the pasta. Adjust the seasoning with salt and pepper as needed. Drizzle with Blood Orange Olive Oil.
Cook the pasta as directed. Reserve the pasta water to thin the sauce which tends to thicken over the day. Toss pasta with sauce and garnish with freshly shaved Parmesan cheese and chopped parsley.