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Bolognese Meat Sauce
Adapted from “Essentials of Classic Italian Cooking” by Marcella Hazan (Knopf)
At least 4 hours
1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Black pepper, ground fresh from the mill
1 cup whole milk
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table
Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Add 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 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. When 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. While the sauce is cooking, you are likely to find that it 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.
2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
Polished Steel Paella Pan Care Instructions
Using your pan for the first time
Before you can enjoy your new pan for the first time you will need to remove the label and the thin, protective coat of varnish. The easiest way to do this is to first heat the pan very slightly – the label should then peel off very easily. Next bring some water to the boil in the pan and then wash the pan in warm soapy water to remove the varnish. Dry it thoroughly and your pan is now ready to use. Please remember to follow the “Cleaning & storage” section below if you are not going to use your pan immediately.
Care during use
This paella pan has been designed for use with gas or a direct flame. Never place an empty pan on a direct heat. Heat your pan slowly and control the heat at all times. If you use your pan in the oven do not allow it to be exposed to temperatures higher than 250 ºC or in the oven for more than 10 minutes. Never use in microwave ovens. Use only metal or wooden utensils and never plastic as these pans (including the handles) get extremely hot.
Cleaning & storage
After using your pan soak it in warm soapy water for about an hour and then clean thoroughly using a scouring pad if necessary. Once it is clean, dry immediately and seal with a thin coating of oil. This is easily done using a piece of kitchen roll dipped in cooking oil wiped over the pan.
Never allow the pan to air dry after washing and to be left unsealed as it will rust. You may also find that your pan takes on a “seasoned” appearance – do not worry this is perfectly normal. Finally store your pan in a dry place.
Please note your paella pan is not suitable for use in a dishwasher.