Bolognese Sauce with Breadcrumb Gremolata
The gremolata really brings the dish up a level because it makes a beautiful topping and adds some serious texture and flavors to the dish. But the real key, for me, is to highlight the meat sauce by serving with a little pasta but not a lot. It’s about the sauce and if you use too much pasta it will get lost, which is why the recipe calls for only a half pound instead of a full pound. Try this for your next dinner party! Don’t say I didn’t warn you! ADDICTIVE…
Bolognese Sauce
Breadcrumb Gremolata 1. In a medium sauté pan over medium low heat add in the olive oil and butter until the butter is melted. Add in the panko bread crumbs, lemon zest and garlic and cook while stirring gently to ensure even cooking of all breadcrumbs until golden brown. Remove from heat and add in the parmesan and parsley. |
Bolognese Sauce
¾ lb ground beef (80/20) 1/3 lb ground pork (80/20) 1 Tablespoon unsalted butter 1 Tablespoon olive oil 2 medium carrots, peeled and finely diced 1 medium yellow onion, peeled and finely diced 1 bay leaf 1 clove garlic, diced 1/2 teaspoon crushed red pepper flakes 2 cups whole milk ¾ cup Red wine 2 Tablespoons tomato paste 1- 28oz can good quality crushed tomatoes (San Marzano) 2 teaspoons sugar ¼ cup heavy cream or ½ & ½ (optional) 1/3 cup grated parmesan Salt & Pepper ½ lb fettuccine or favorite pasta, cooked according to package instructions, drained Breadcrumb Gremolata ¾ cup Panko break crumbs 1 tablespoon unsalted butter, melted 1 tablespoon extra virgin olive oil Zest, 1 lemon 1 teaspoon finely minced garlic ¼ cup grated parmesan 2 tablespoons flat leaf parsley, finely chopped *Total cook time 2 hours. Dish can be made a day ahead. Serves 4-6 |