Sunday Bolognese x Milo
Whenever I go back home to LA, my mom hosts Sunday dinner for my family. It’s one of my favorite reasons to come home, as it’s a perfect way to see all of my family — especially my nonna & nonno — and eat my mom’s amazing cooking all in one day. There’s something special about spending time with my loved ones while cooking all day for a Sunday meal.
Since I now live in San Francisco and can’t always enjoy Sunday dinner with my family, Alec and I end the weekend with our own little Sunday dinners. One of my favorite things to make is bolognese. Our house fills with the smells of slow-cooked sauce while we enjoy some wine and wind down before the work week.
I always make my bolognese in a dutch oven, and I especially love to make a large batch of sauce in the Milo 5.5 quart dutch oven. Good cookware can be very expensive and unattainable, but Milo provides high-quality dutch ovens for a third of the price. I am so impressed by the quality of my Milo’s heavy-duty cast iron and smooth enamel. The possibilities of what can you make in a Milo are truly endless. From a slow-cooked, simmering sauce to a rustic loaf of bread — nothing is off the table.
You can purchase your own Milo 5.5 quart dutch oven here and use the code PASTARAGAZZA to get 10% off!
Author: Pasta Ragazza
1 28 oz can of San Marzano or plum tomatoes crushed, plus the juice
1 lb of ground beef
1 small yellow onion, finely chopped
6 celery ribs, finely chopped
3 medium carrots, finely chopped
4 cloves of garlic, finely chopped
3/4 cup milk
1 cup white wine
2 tablespoons olive oil
2 tablespoons butter (I prefer Kerry Gold or French cultured butter)
1 teaspoon of nutmeg
Fresh basil, chopped
1 ½ pounds pasta (I recommend tagliatelle, pappardelle, or rigatoni)
Grated parmigiano-reggiano cheese
Heat oil and chopped onion in the pot on medium heat. Once the onion is translucent, add the butter, carrot, celery, & garlic for a couple more minutes while stirring occasionally and evenly coating with oil.
Add meat, salt, fresh cracked pepper, and nutmeg. Break the meat apart so it is crumbly and cooked through.
Add milk and let it simmer. Stir milk into ingredients until it is thoroughly absorbed in the meat and veggies. The milk keeps the meat tender. Add wine and simmer until evaporated.
Add tomatoes and fresh basil to the pot. Stir the mixture until the ingredients are covered in tomato juice. Once the sauce starts to boil, lower the heat so the sauce is at a very low simmer and occasionally bubbles.
Allow sauce to simmer uncovered at a very low temp for ~3 hours and stir occasionally. If the sauce dries out and is too thick, you may add a little water and stir, then simmer some more. Add more salt and pepper to taste.
In a separate pot, cook your pasta al dente in salted water. Toss the pasta with sauce, plate, & dust with parmesan. Enjoy!
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