This is our favorite bolognese recipe. Don't be intimidated by the long list of ingredients and spices and long simmer time. It is worth the time and effort to make. In fact, it is SO yummy, we get frequent requests from Ray's co-workers to make it. Granted they only pay for the ingredients and we provide the free labor, it is great to know "our" sauce is appreciated and loved. The dish is also frequently requested by Hiro, the sushi chef behind our favorite raw fish spot, Sushi Koyo. We don't dare go to Sushi Koyo for their awesome butterfish and bincho sashimi without bringing some of our bolognese. Sometimes we get lazy and don't make it for Hiro and we SWEAR our bill seems a bit more expensive than usual.
Emeril's Spaghetti Bolognese
adapted from Food Network
Ingredients
1 tablespoon olive oil
3 strips of bacon, chopped
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound ground beef
1/2 pound mild italian pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine (cabernet, chianti, merlot)
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce
1 cup chicken broth
SUGAR!
1/4 cup heavy cream
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
Note: For the sausage, we recommend Wholefood's mild italian sausage. We've tried different variations of sausages (spicy pork, turkey, etc). The mild italian provided the best taste and flavor.
Directions
In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes.
Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes.
Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds.
Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes.
Add the tomato paste and cook, stirring, for 1 to 2 minutes.
Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours.
Note: These sauces tend to be alot more tangy and sour than we would like. We use sugar liberally to adjust the sauce to our taste. Usually, we end up adding up to 1/4 cup of sugar. While it sounds like alot, it cuts the sourness of the tomatoes.
Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
Add sauce to cooked spaghetti - sprinkle parmesean cheese if desired.