Ingredients
La salsa di 5 Minuti:
- 2 TBSP extra virgin olive oil
- 1 unit large onion finely chopped
- 1 clove garlic finely chopped
- ½ tsp red pepper flakes
- 28 oz can plum tomatoes
- 1 tsp kosher salt
- 1 unit fresh basil
For the Sauce
- 2 TBSP unsalted butter
- 2 TBSP olive oil
- 1 unit large carrot finely chopped
- 1 unit stalk celery with leaves finely chopped
- 1 cup yellow onion diced fine
- 3 cloves garlic minced
- 2 tsp fennel seeds
- 1 tsp red pepper flakes
- ½ tsp dried oregano
- 3 TBSP fresh Italian parsley stems removed, chopped
- 2 unit sprigs fresh rosemary chopped fine
- ½ lb ground extra lean beef
- ½ lb ground pork or sausage
- ½ lb ground veal optional
- 1 cup red or white wine
- ⅓ cup whole milk or cream
- 28 oz pureed tomatoes
La Salsa di 5 minuti
- Basil or rosemary sprigs
- 2 TBSP Balsamic vinegar
- 2 cups Parmigiano Reggiano - grated
- 1 unit cooked pasta- cooked in salty water- reserve the water
- 1 unit large egg yolk
- 2 TBSP unsalted butter
- flakey sea salt to taste
Instructions
Salsa di 5 minuti- five minute sauce
- Heat olive oil in a large saucepan. Add onions and sauté on low heat until translucent- about 6-7 minutes. Stir in garlic and red pepper flakes. Add in tomatoes and season with salt and pepper to taste. Simmer for 10 minutes. Cover. Keep warm while you make the rest of the sauce in another saucepan.
Bolognese
- In a large dutch oven, sauté the carrots, celery and onions in 1 TBSP of olive oil until fragrant and translucent- about 5-7 minutes on medium high heat. Stir in the herbs- parsley, rosemary, garlic, fennel, red pepper flakes and oregano. Let the herbs cook for 2 minutes on low heat. Remove from the pot and place vegetable mixture into a bowl- keep warm. In the same pot, add 1 TBSP of olive oil . Increase heat to medium high. Add in the beef, pork and veal. Cook until well browned.
- Pat away any excess fat with a paper towel.
- Stir in white wine to deglaze the pot and loosen the delicious brown bits from the bottom of the pan with a wooden spoon. Let wine reduce for 2-3 minutes at a simmer. Add back to the pot, the vegetable mixture.
- Add in canned pureed tomatoes. Stir in La Salsa Di 5 Minuti and simmer on low for 1 hour. Season with lots of salt and pepper.
- Stir in milk. reduce heat to low. Finish with a drizzle of balsamic vinegar, Olive oil, fresh basil leaves and the 1 cup of the grated Parmigiano- Reggiano. Serve over hot cooked pasta.