Chuck’s Bolognese

Easy, Moderate, Complex

Prep time: 30 minutes
Cook time: 27 minutes
Inactive Prep time:
Yield: 6 servings

Ingredients

• 1 packet of good quality spaghetti (450 g)
• FOR THE BOLOGNESE:
• 1/4 cup of olive oil (60 ml)
  • 2 onions, diced
  • 2 carrots, diced
  • 5 cloves of garlic, minced
  • 2 sprigs of thyme, chopped
  • 1 teaspoon chili flakes (5 ml)
  • 2 cups veal stock (500 ml)
  • 1 lb of medium fat ground beef (450 g)
  • 1/2 lb of ground veal (225 g)
  • 1/2 lb of ground pork (225 g)
  • 1 1/2 cup of milk (375 ml)
  • 1 1/2 cup tomato paste (375 ml)
  • 1/2 cup butter, cut into cubes (125 ml)
  • 1/4 cup  chives, finely chopped (60 ml)
  • 1/4 cup  basil, finely chopped (60 ml)
  • Salt, pepper
• FOR THE GARNISH:
  • 1/2 cup grated Pecorino cheese (125 ml)

Method

1. For the Bolognese: Heat oil in a large pan and sauté the onions and carrots until translucent, about 5 minutes. Add garlic, thyme and chili flakes. Sautéfor 2 more minutes. Add 1/2 cup (125 ml) of veal stock into the vegetable mixture.
2. Slowly add ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist.  Season with salt and pepper.  Cook for about 10 minutes.
3. Add milk and stir.  Continue cooking for about 2 minutes or until half of the liquid has evaporated. Add tomato paste, remaining veal stock and continue cooking until desired thickness.  Adjust seasoning.
4. Cook pasta in salted boiling water, about 8 minutes.  Drain and mix with butter then add the sauce, chive and basil.  Mix well. 
5. For Serving: Pasta, Bolognese and garnish with grated Pecorino cheese.