Weekend Bolognese with Cultured Butter
The cultured butter is not a flourish. It enriches the soffritto and gives the finished ragu a roundness you would otherwise need cream for. A Saturday afternoon project that leaves you with Sunday lunch.
Ingredients
- 3 tablespoons Fattoria Rossi cultured butter
- 2 tablespoons Olio del Monte Castelvetrano oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery rib, finely diced
- 700g ground beef chuck
- 200g ground pork shoulder
- 240ml dry white wine
- 240ml whole milk
- 4 tablespoons La Conserva di Nonna tomato conserva
- 500ml chicken stock
- Salt and pepper
- Pappardelle and grated parmigiano, to serve
Method
- Melt the butter with the olive oil in a heavy pot over medium-low heat. Sweat the soffritto with a pinch of salt until soft and just beginning to color, about 18 minutes.
- Raise the heat. Add the meats, breaking them up with a wooden spoon, and brown until any liquid has cooked off and the bottom of the pan is fond.
- Pour in the wine and reduce until almost gone. Pour in the milk and reduce by half.
- Stir in the conserva. Add the stock to barely cover. Bring to a low simmer, partially cover, and cook 2 hours, stirring occasionally and adding water as needed.
- Taste and season. Toss with cooked pappardelle and a generous shower of parmigiano.