Читать книгу Everyday Slow Cooking - Kim Laidlaw - Страница 41

40

BEEF

In a arge, heavy frying pan over medium heat, cook the bacon, stirring often, until crisp, about 5 minutes. Add the onion, carrots, celery, 1 teaspoon salt, and a few grinds of pepper and cook, stirring often, until softened, about 6 minutes. Stir in the garlic, then stir in the beef and pork and cook, stirring and breaking up the meats with a wooden spoon, until they are no longer pink, about 5 minutes. Stir in the milk and cook, stirring occasionally, for 2 minutes. Pour in the tomatoes and their juices, stock, and the wine and stir until blended. Bring the sauce to a boil and remove from the heat.

Transfer the contents of the pan to a slow cooker, cover, and cook on the low setting for 8 hours. Using a arge spoon, skim any fat from the surface of the sauce. The sauce should be thick and the favors blended. Taste and adjust the seasoning with salt and pepper.

About 15 minutes before the sauce is ready, bring a arge pot three-fourths full of salted water to a boil. Add the pasta and cook until al dente, 2–4 minutes. Drain the pasta and return it to the pot. Add about ½ cup (120 ml) of the sauce and toss gently to coat.

Divide the pasta among shallow individual bowls and top with additional sauce, using about half of the remaining sauce. Sprinkle a little of the Parmesan over each portion and serve. Pass the remaining cheese at the table. Let the remaining sauce cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.

½ lb (225 g) applewood-smoked bacon or pancetta, diced

1 arge yellow onion, finely chopped

2 carrots, peeled and finely

chopped

2 celery stalks, finely choppedKosher salt and freshly ground pepper

2 cloves garlic, minced

1 ½ lb (680 g) lean ground

beef

1 ½ lb (680 g) ground pork ½ cup (120 ml) whole milk1 can (28 oz/800 g) crushed tomatoes with juices

1 cup (240 ml) beef stock½ cup (120 ml) full-bodied red wine

1 lb (450 g) fresh pappardelle or fettuccine

½ cup (60 g) freshly shaved or grated Parmesan cheese

SERVES4–6,WITHLEFTOVERSAUCE

Long, slow cooking at a low temperature transforms ground beef, tomatoes, and a handful of other everyday ingredients into a sumptuous Bolognese sauce. Serve it tossed with pappardelle, as it is here, or with another pasta shape; use it in lasagna or another baked pasta; or spoon it over Creamy Polenta (page 173).

SLOW-COOKED BEEF BOLOGNESE WITHPAPPARDELLE