Hailing from the northern reaches of Italy, Bolognese beautifully checks off all of your major food groups in one delicious dish, and magically pairs nicely with a crisp glass of the wine of your choosing, though on a warm summer evening, I’d go with white.
Nina Clemente is a wonderful human and chef to boot, and she’s at The Standard Plaza through October where her Fettuccine Bolognese is not to be missed. It delicately brings together a bevy of flavors that creates the perfect balance for a pasta sauce. It’s everything you could want in a pasta and then some. Delizioso!
Fettuccine Bolognese | Chef Nina Clemente – The Standard Plaza, Summer 2017
1 large spanish onion (finely diced)
2 stalks celery (finely diced)
4 large carrots (finely diced)
2 tbl butter
6 tbl evoo
1lb ground beef
3 sweet Italian sausages (casing removed)
1/2 lb ground veal
1/2 c red wine
1 large can whole peeled tomatoes (seeds removed and hand crushed, keep / strain juices from the can)
2 bay leaves
1 pack fettucine
Salt to taste
In a large pan, heat evoo over medium flame.
Sear sweet Italian sausage until browned.
Add beef and sear until browned.
Add veal and sear until browned.
Add vegetables and stir. Let vegetables cook until lightly wilted (5 minutes).
Add red wine and turn flame up to evaporate alcohol.
Add tomatoes, bay leaves, and parmigian rind.
Bring to a boil then turn flame down to simmer for 45 minutes.
Boil pasta in salted water (water should taste like the ocean) until al dente.
Keep 1/2 c pasta water when pasta is almost done. If the sauce seems dry, gradually mix in the pasta water to thin.
Add pasta to bolognese sauce pot and stir over low flame until thoroughly coated.
Spoon into four bowls and serve immediately topped with freshly grated parmesan cheese.