A la Bolognese
A favorite recipe of Api taken from “The Way We Eat”. NYTimes Magazine Adapted from a recipe by Marco Canora, the chef at Hearth, Insieme and Terroir in Manhattan This recipe takes at least 4 hours to cook ! INGREDIENTS serves 8 6 tablespoons unsalted butter 6 tablespoons extra-virgin olive oil 1 1/4 cups finely chopped onions cup finely chopped celery 1/4 cup finely chopped carrots Salt and freshly ground black pepper 1 clove garlic, minced 1 pound ground beef or veal 1/3 pound pancetta, finely chopped 1 1/3 cups tomato paste 1 1/2 cups whole milk 2 cups red wine 2 2/3 cups wholeRead More →