Spaghetti Bolognese

Spaghetti Bolognese

The Parts: •    Extra-Virgin Olive Oil •    1 medium Onion (chopped) •    1 Carrot (chopped) •    6 slices Smoked Bacon (chopped) •    8 ounces Ground Pork •    8 ounces Ground Beef •    6 Garlic Cloves (smashed) •    1/4 cup Sweet Vermouth •    1 cup White Wine •    1 cup Chicken Stock •    1 28 ounce can Whole Peeled Tomatoes (crushed by hand) •    1 cup Milk •    1 1/2 pounds Spaghetti •    Salt •    Freshly Cracked Black Pepper Freshly Grated Parmesan Cheese (to serve)

The Process: •    Extra-Virgin Olive Oil •    1 medium Onion (chopped) •    1 Carrot (chopped) •    6 slices Smoked Bacon (chopped) In a heavy-bottomed pot, add Olive Oil over medium-high heat. Combine the Onion, Carrot and Bacon and sauté until softened. ADD •    2 Ground Pork and  Ground Beef •    Salt •    Freshly Cracked Black Pepper Add the Pork and Beef, season with Salt and Pepper and brown, about 8 minutes. •    3 Toss in the smashed Garlic Cloves and cook just until fragrant. •    Deglaze with Vermouth, scraping up brown bits from the bottom of the pan. Pour in the White Wine and Chicken Stock. Add the Tomatoes.  Bring to a boil and reduce to a simmer. Cover loosely and cook for 6 hours, stirring occasionally. Mixture should be very thick. •    *At this point you can remove from heat and store in fridge for a few days or freeze. •    When ready to serve heat sauce and stir in 1 cup of Milk. Simmer for about 30 minutes until thickened. •  Bring a large pot of salted Water to a boil. Cook Spaghetti to al dente according to package instructions. Toss cooked noodles into sauce and loosen with pasta water as needed. 7 Freshly Grated Parmesan Cheese (to serve)