Hosting a herd, err... i mean your family this holiday season?
Tis the season for dinner parties, so in honor of that we hosted a little shindig this week with some of our nearest and dearest. When it comes to feeding the masses this time of year we both look for comfort foods that everyone will love. Enter grown up spaghetti, aka Bolognese. This sauce has always been a crowd pleaser and will leave everyone full, happy, and itching to be invited to your next get together.
Check out the recipe below and give it a try at your next dinner party.
If you’d like to purchase Ground Beef or any other cut of Jackson Hole Hereford Ranch beef, email firstname.lastname@example.org
The Rancher's Daughters
- Place the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it becomes translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add your Jackson Hole Hereford Ranch ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
- Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. Once the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. You might find that the sauce begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
- 1 tablespoon vegetable oil
- 3 tablespoons butter plus 1 tablespoon for tossing the pasta
- ½ cup chopped onion
- ⅔ cup chopped celery
- ⅔ cup chopped carrot
- ¾ pound ground Jackson Hole Hereford Ranch ground beef (we use 1 part pork to 2 parts beef)
- Black pepper, ground fresh from the mill
- 1 cup whole milk
- Whole nutmeg
- 1 cup dry white wine
- 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
- 1 ¼ to 1 ½ pounds pasta
- Freshly grated parmigiano-reggiano cheese at the table