• La ricetta della settimana

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    Bolognese sauce
    1 medium onion, coarsely chopped (1-inch pieces are fine)
    1 large or 2 slim carrots, coarsely chopped
    2 ribs celery, coarsely chopped
    3 cloves garlic, coarsely chopped
    2 to 3 tablespoons olive oil
    Kosher salt
    Freshly ground black pepper
    2 pounds ground chuck, brisket or round or combination
    1 1/4 cups tomato paste (from 2 6-ounce cans)
    2 cups red wine, preferably hearty but really, anything you like to drink
    Water as needed
    2 bay leaves
    A few sprigs thyme, tied in a bundle

    Pasta
    1 1/2 cups all-purpose flour
    2 large eggs
    1/2 teaspoon table salt
    1 to 2 tablespoons water, if needed

    B├ęchamel sauce
    1/2 cup (8 tablespoons) unsalted butter
    1/2 cup all-purpose flour
    4 cups whole milk
    1 teaspoon table salt
    1 clove minced garlic
    Freshly grated nutmeg, to taste
    Freshly ground black pepper

    To assemble
    1 2/3 cups grated Parmesan cheese

     

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