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The Relaxing and Beautiful Sounds Cooking of Italian Bolognese – ASMR -No Music
Nanny Cooks Rustic Bolognese Sauce over Spaghetti Squash! A thick and hearty dish that will reward your family with flavor.
Servings: 6 to 8
INGREDIENTS
Sauce
• 28 ounce can of plum tomatoes (to make blended purée)
• 1 cup celery
• 1 cup onion
• 1 cup carrots
• 3 – 4 cloves garlic
• ¼ cup olive oil
• 1 pound chopped beef
• 1 pound chopped pork
• 1/4 cup tomato paste
• 10. 75 ounce can of tomato purée
• ½ tbs salt
• ½ tbs black pepper
• 3-4 bay leaves
• 1/4 cup chopped parsley
• 1 cup red or white wine (for this recipe we used red wine).
• 1 cup whole milk
Pasta
• 1 pound spaghetti
• water (enough water to cover pasta)
• pecorino romano cheese
PREPARATION
1. Blend – In a blender add one 28 ounce can of plum tomatoes and blend until puréed. Then set aside.
2. Chop vegetables – For Rustic Bolognese sauce, I cut the veggies a bit thicker. Chop the following. 1 cup celery, 1 cup onion, 1 cup carrots, 3 – 4 cloves garlic.
3. Sauté vegetables – Add ¼ cup olive oil and heat skillet to 350 deg. Add celery, onion, carrots and cook until veggies start to soften (but no mushy) about 8 – 10 mins stirring occasionally. Then add 3-4 cloves garlic and cook until they start to brown.
4. Sauté meat – Raise the heat to 375 then add chopped beef and chopped pork. Cook until the meat browns – cook about 12-15 mins. Stir occasionally as to not burn the meats and veggies.
5. Sauté tomato sauce – Lower the heat to 350 deg on skillet. Add tomato purée from blender, ½ tbs salt, ½ tbs black pepper, 3-4 bay leaves.
6. Sauté wine – Raise the heat again 380 deg on skillet. Add 1 cup red or white wine (for this recipe we used red wine). The liquid will evaporate and leave just the rich flavor of the wine. Bring sauce to a boil, then lower heat to 325 deg and cook slowly for 3+ hours.
7. After several hours of cooking – After 3+ hours of cooking remove bay leaves then add 1 cup whole milk – stir thoroughly for a couple of minutes.
8. Pasta – Serve over Pasta or Spaghetti Squash. Boil enough water to cover 1 pound pasta of your choice. Bring water to a boil. Add 1 pound of pasta and stir as the water returns to a boil. Keep boiling while pot is uncovered. Cook pasta approximately 12 to 15 mins or when pasta is al dente. Garnish with parsley and pecorino romano cheese.
Enjoy!
CHEF
Patricia DeMauro