Bolognese Sauce with Rigatoni - What's For Din'? - Courtney Budzyn - Recipe 57 скачать в хорошем качестве

Bolognese Sauce with Rigatoni - What's For Din'? - Courtney Budzyn - Recipe 57

Bolognese Rigatoni Recipe – How to make Homemade Bolognese sauce This slow simmering Bolognese sauce is unlike any sauce you’ve had before. It’s nothing like your normal marinara sauce. Usually I’m a garlic FANATIC. But since the “authentic” Bolognese sauce swears against using garlic, I didn’t use it. And honestly, YOU DON’T NEED IT! Bolognese sauce is meant to cook for hours and it's worth every minute! Many people have never even heard of putting milk in a tomato sauce. It does amazing things to this dish. The milk softens the meat, protecting it from the acidity of the wine. The white wine adds a very crucial flavor to the dish and if you do try this, I’m sure it’ll be a hit! Thank you so much for watching! ------------------------------------------------- Subscribe for FREE: https://goo.gl/hSmR9f ------------------------------------------------- STAY CONNECTED WITH ME: • INSTAGRAM:   / mrsbudzyn   • FACEBOOOK: https://goo.gl/mFHQhO • SNAPCHAT: CBUDZYN5 • GOOGLE+: https://goo.gl/h1bWyR ------------------------------------------------- | Measurements | 1 Tablespoon Olive Oil 2 Tablespoons Butter 1 ½ Cup Finely Diced Onion ½ Cup Finely Diced Celery ¾ Cup Finely Diced Carrot 1 Pound Ground Beef ½ Pound Italian Sausage, Removed from casing 1 ½ Cup Whole Milk 1 ½ Cup White Wine 1 28 Ounce Can San Marzano Plum Tomatoes ¼ Teaspoon Ground Nutmeg Salt and Pepper to Taste About 2 Cups Water while simmering | Instructions | In a large pot over medium-high heat, melt the butter with the olive oil. Add the celery, carrots, and onion and cook until onions and celery become translucent. Season with salt and pepper. Add the beef and Italian sausage and cook until brown, making sure to crumble the meat using a wooden spatula. Season with salt, pepper, and nutmeg. Reduce the heat to medium. Add the milk and cook until the milk is almost completely reduced. Be sure to stir every now and then to prevent burning. About 15 minutes. Add the white wine and cook until almost completely reduced. About 15 minutes. Add the tomatoes and simmer on low heat for 3-5 hours. The longer you simmer it, the more the flavors will concentrate and become delicious. When the sauce becomes thick while simmering, add an occasional splash of water to prevent burning until it’s done. Optional: Skim the fat that rises to the top of the sauce while simmering. Boil your rigatoni pasta according to package directions. Serve pasta with your delicious Bolognese sauce and enjoy!