Updated: 01/19/2014 10:21 AM
Created: 01/18/2014 10:44 AM WNYT.com
By: Amy Adamchick
Pasta Bolognese aka Spag Bol from Carole Murko of Heirloom Meals
This is such a simple and delicious comfort food that always managed to find its way to our table. It’s the sweetness of the carrots that really makes this sauce special. One time I made it for an old who called it spag bol, and it stuck. Leave it to a Brit to rename a tasty Italian dish.
2 Tbsp olive oil
2 Tbsp butter, unsalted
2 medium onions, chopped
3-4 carrots, chopped
2-3 celery stalks, chopped
2 lbs of ground chuck or a combo of beef, veal and pork in equal proportions.
One additional point is if you can find grass fed chuck, try it - it provides such a robust flavor you may never use anything else.
1 1/2 cups milk (I used skim because it's what I have on hand but 2% or whole is fine)
1 1/2 cups white wine
2 large can diced tomatoes, one pureed
1 small can tomato paste
-Nutmeg to taste
-Salt and pepper to taste
Melt butter and heat oil in large saucepan. Add onions, carrots and celery and sauté until they begin to soften, around 10 minutes.
Add meat and cook until no longer pink. Add white wine and cook until it is evaporated. Next, add milk and season with nutmeg. Continue to cook until milk is cooked off.
Add tomatoes and cook for another hour or so on low. Serve over spaghetti, linguini, or pasta of your choice. (Because Jim has celiacs disease, I use a gluten-free pasta and it's yummy too!)
Sprinkle with pecorino romano or parm and enjoy!!