Milk in Bolognese? Unveiling the 1891 Authentic Pasta Recipe
Join us on a culinary journey back to 1891 with our latest cooking episode, where we bring to life an authentic Pasta Bolognese recipe, steeped in history and tradition. This isn't your typical Bolognese sauce - it's a rare glimpse into the past, showcasing how this beloved dish was originally prepared over a century ago.
Ingredients
- 400 g carrots medium size chunks
- 400 g onion medium size chunks
- 400 g celery medium size chunks
- 150 g pancetta cut in small cubes
- 2 tbsp clarified butter
- 1 kg minced beef
- 1 kg minced pork
- 2 tbsp tomato paste
- 500 ml chicken stock
- 1 stick cinnamon
- 1 pinch salt & freshly ground black pepper
- 2 rinds parmesan
- ⅕ L milk
Instructions
- cut the carrots, onion, celery into medium size chunks
- cut the pancetta into small cubes
- in big stainless steel pot on the stove cold as always add the pancetta
- start it up on low heat and we let the pancetta slowly come up to temperature
- render the fat and crispen up the small beautiful pancetta chunks
- all the nice juice and fat you got out in the bottom that's going to give a lot of good flavor
- remove the pancetta for the pot
- add a couple the clarified butter
- add the minced beef and the minced pork
- crank up the heat and cook until the meat turns brown
- use a spoon to break up the meat into small pieces
- once the meat turns brown turn down the heat to minimum and take out the meat
- add butter into the pan and let it melt
- add the chopped onions, carrots, celery, let them sweat out and sauté for 10-15 minutes or until they get nice and soft
- create some space in the middle, add the tomato paste and let it cook for 2 minutes
- mix everything together
- add ½ a bottle of white wine to deglaze the pan
- add the pancetta and all of the minced meat
- give it a good mix
- add the chicken stock
- bring it to a simmer
- add a pinch of salt and freshly ground black pepper
- add a small stick of cinnamon
- add the rinds of Parmesan
- let it cook and simmer for two-three hours
- remove the rinds of parmesan
- add the milk and mix it in
- let it simmer for about half an hour more until the sauce has the perfect consistency that we're looking for
- boil the pasta in a pot and preserve the water once ready
- take a pan place it on the stove running on high heat and add 3 spoons of sauce, the pasta and half a ladle of your pasta water, that will make everything stick together.
- mix it all in
- ready to serve