until crisp, about 5 minutes. Add the onion, carrots, celery, 1 teaspoon salt, and a few grinds of pepper and cook, stirring often, until softened, about 6 minutes. Stir in the garlic, then stir in the beef and pork and cook, stirring and breaking up the meats with a wooden spoon, until they are no longer pink, about 5 minutes. Stir in the milk and cook, stirring occasionally, for 2 minutes. Pour in the tomatoes and their juices, stock, and the wine and stir until blended. Bring the sauce to a boil and remove from the heat.
Transfer the contents of the pan to a slow cooker, cover, and cook on the low setting for 8 hours. Using a arge spoon, skim any fat from the surface of the sauce. The sauce should be thick and the favors blended. Taste and adjust the seasoning with salt and pepper.
About 15 minutes before the sauce is ready, bring a arge pot three-fourths full of salted water to a boil. Add the pasta and cook until al dente, 2–4 minutes. Drain the pasta and return it to the pot. Add about ½ cup (120 ml) of the sauce and toss gently to coat.
Divide the pasta among shallow individual bowls and top with additional sauce, using about half of the remaining sauce. Sprinkle a little of the Parmesan over each portion and serve. Pass the remaining cheese at the table. Let the remaining sauce cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
½ lb (225 g) applewood-smoked bacon or pancetta, diced
1 arge yellow onion, finely chopped
2 carrots, peeled and finely
chopped
2 celery stalks, finely choppedKosher salt and freshly ground pepper
2 cloves garlic, minced
1 ½ lb (680 g) lean ground
beef
1 ½ lb (680 g) ground pork ½ cup (120 ml) whole milk1 can (28 oz/800 g) crushed tomatoes with juices
1 cup (240 ml) beef stock½ cup (120 ml) full-bodied red wine
1 lb (450 g) fresh pappardelle or fettuccine
½ cup (60 g) freshly shaved or grated Parmesan cheese
SERVES4–6,WITHLEFTOVERSAUCE
Long, slow cooking at a low temperature transforms ground beef, tomatoes, and a handful of other everyday ingredients into a sumptuous Bolognese sauce. Serve it tossed with pappardelle, as it is here, or with another pasta shape; use it in lasagna or another baked pasta; or spoon it over Creamy Polenta (page 173).
SLOW-COOKED BEEF BOLOGNESE WITHPAPPARDELLE
41
BEEF
In a bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and 1 teaspoon pepper. In a arge, heavy frying pan over medium-high heat, melt 2 tablespoons of the butter with 2 tablespoons of the oil. Working in batches, roll the beef strips in the seasoned flour and cook, turning occasionally, until browned on two sides, about 5 minutes. Transfer to a slow cooker.
Add the onion to the pan and cook, stirring, over medium-high heat until softened, about 6 minutes. Add the garlic and sauté for about 30 seconds. Add the wine and broth and bring to a boil, stirring and scraping up the browned bits on the pan bottom with a wooden spoon.
Pour the onion mixture over the beef and add the thyme. Cover and cook until the beef is tender, 6 hours on the low setting or 3 hours on the high setting.
In a arge frying pan over medium heat, melt 4 tablespoons butter with the remaining 1 tablespoon oil. Add the mushrooms and a pinch of salt and cook, stirring, until they begin to brown, about 4 minutes. Sprinkle with the remaining 4 tablespoons flour and stir to coat evenly. Stir in the sherry, Worcestershire sauce, and mustard until thoroughly blended, then stir in the sour cream. Add to the beef mixture, stirring to combine evenly. Cover and continue to cook on the low setting until warmed through, about 15 minutes.
Meanwhile, cook the egg noodles in a arge pot of boiling salted water until tender, according to package directions. Drain and transfer to a arge serving bowl. Add the remaining 2 tablespoons butter to the noodles and toss to coat, then season with salt and pepper. Spoon the beef and mushroom sauce over the noodles, garnish with the parsley, and serve.
7 tablespoons all-purpose flour
Kosher salt and freshly ground pepper 8 tablespoons (4 oz/115 g) unsalted butter 3 tablespoons olive oil
3 lb (1.4 kg) boneless
beef chuck, cut crosswise into strips about ½ inch (12 mm) wide
1 yellow onion, thinly sliced 2 cloves garlic, minced
1 cup (8 fl oz/240 ml)
dry red wine
2 cups (16 fl oz/475 ml)
beef broth
2 sprigs fresh thyme
1 ½ lb (680 g) assorted fresh, wild mushrooms, brushed clean, stems removed, and cut into bite-size pieces if needed¼ cup (2 fl oz/60 ml)
dry sherry
2 tablespoons Worcestershire
sauce
1 ½ teaspoons dry mustard 2 cups (18 fl oz/500 ml)
sour cream
1 lb (450 g) wide egg noodles2 tablespoons chopped fresh fat-leaf parsley
SERVES6
Stroganoff is indeed a traditional dish, but the addition of wild mushrooms, or even a medley of mixed, cultivated mushrooms, adds both interest and flavor. Plenty of fresh herbs bring a bright note. Serve with egg noodles for a classic presentation, or atop a bed of steamed spinach for a lighter offering.
BEEFSTROGANOFF WITH WILD MUSHROOMS
For individual potpies, spoon the beef and mushroom filling into ramekins, cut the pie dough to fit, and bake as directed.
43
BEEF
On a rimmed pate, stir together ¼ cup (30 g) of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Working in batches, roll the beef chunks in the flour mixture, coating evenly and shaking off the excess. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the beef and sear, turning as needed, until browned on two sides, about 10 minutes.
