Original recipe found on The Cookie Rookie. This was delicious, tasted like good home cooking.
| Prep Time | 30 minutes |
| Cook Time | 3 hours |
| Servings |
servings
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Ingredients
- 12 basil leaves fresh
- 2 tbsp olive oil
- 3 tbsp butter
- 1/2 yellow onion minced
- 1/4 c carrots minced
- 1/4 c celery minced
- 1 lb ground chuck
- salt to taste
- 1 c dry white wine
- 1/2 c whole milk
- 1 28oz imported italian roma tomatoes coarsely chopped
- nutmeg
For Serving
- 1 lb fresh pasta I used linguine
- Parmesan cheese for top
Ingredients
For Serving
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Instructions
- In a heavy saucepan heat oil and once the oil shimmers place basil leaves. Fry the leaves until crispy. 1-2 minutes. Remove and put on paper towel. Set aside. Add 2 tbsp butter to oil. Add the onion, carrot and celery. Saute until lightly browned. Add ground chuck and break up and cook until meat only slightly pink. Season with salt. Add wine and cook until evaporated, stir occasionally. Add milk and 2 gratings of nutmeg from zester. Stir well until milk is almost evaporated. Add the tomatoes to pot. Bring to soft boil and lower to low simmer. Cook uncovered for 3 hours. If liquid evaporates add 1/2 c water as needed. When done it is ready to serve. About half hour before being done boil water and cook your pasta. Serve pasta with the bolognese. Top with basil leaves and parmesan.