PASTA BOLOGNESE - ANNE BURRELL
Steps:
- Puree onion, carrots, celery, and garlic into a coarse paste. Add the pureed veggies and salt to large oiled pan over medium-high heat until the water has evaporated and they become nice and brown, about 15 to 20 minutes. Add the ground beef and salt. BROWN THE BEEF! Cook another 15 to 20 minutes. Add tomato paste and cook 4-5 min until brown. Add red wine. Cook until the wine has reduced by half: 4-5 min. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir. Bring to a boil and reduce to a simmer, stirring occasionally. As water evaporates, add more, 2-3 cups at a time. This is a game of reduce and add more water. This is where big rich flavors develop. Stir and TASTE frequently. Season with salt. Simmer for 3 1/2 to 4 hours. During the last 30 minutes, cook the spaghetti for 1 minute less than it calls for. Reserve 1/2 cup of the pasta cooking water. While the pasta is cooking remove 1/2 the ragu and reserve. Drain the pasta and add to the pot with the remaining ragu. Toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano.
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