IN­GRE­DI­ENTS

Midwest Living - - Best Chalet'ed Plans -

step 1

2 ta­ble­spoons olive oil 1⁄2 cup thinly sliced onion 3 cloves gar­lic, sliced Salt and pep­per 2 28-ounce cans whole, peeled San Marzano toma­toes

step 2

1⁄3 cup ba­con drip­pings or canola oil 4 pounds ground pork 4 pounds lean ground beef

step 3

4 cups minced onion 2 cups minced cel­ery 2 cups minced car­rot 1⁄2 cup minced gar­lic (2 to 3 bulbs) 1 750-ml bot­tle dry white wine 1 ta­ble­spoon crushed red pep­per 12 cups un­salted chicken stock Umami bomb (see note) Salt and pep­per

step 4

11 ⁄2 to 2 ta­ble­spoons chopped fresh sage 11 ⁄2 to 2 ta­ble­spoons chopped fresh rose­mary 11 ⁄2 to 2 ta­ble­spoons chopped fresh oregano

step 5

8 to 12 ounces dry pasta, such as pap­pardelle or fet­tuc­cine 3 cups fin­ished Bolog­nese sauce 4 ta­ble­spoons but­ter 1⁄2 cup grated Parme­san cheese 1⁄4 cup chopped fresh parsley Crushed red pep­per

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