Fusilli Bolognese

March 12, 2011


extra virgin olive oil
2 tbsp butter
2 tbsp finely chopped onion
2 tbsp finely chopped celery
2 tbsp finely chopped carrot
5 cloves garlic, finely chopped
3/4 pound ground veal
1 cup full-bodied white Italian wine
1/2 cup whole milk
2 cups canned chopped tomatoes with juice
1/2 cup grated parmigiano reggiano
1 lb dried fusilli

Sautee onion on medium-low until turning golden.

Add carrot and celery and sautee until just starting to carmelize.

Add garlic and sautee until the garlic is starting to turn translucent.

Add veal and turn up heat to medium-high. Sautee while breaking up with wooden spoon until fully cooked and starting to brown.

Add wine and turn up heat to high. Reduce until liquid is all gone.

Add milk and reduce until liquid is almost all gone.

Add the tomatoes, bring to a boil, and then turn down to the lowest possible heat, cover, and simmer for at least three hours, stirring every so often to be sure it doesn’t burn on bottom. You may need to add a little water at some point to keep it from reducing too much, but the goal is that the sauce ends up very thick, as in picture below.

Drain and toss the pasta in the fucken sauce and add the butter and grated motherfucken cheese.

Stir that shitte uppe and serve it, with a little extra grated cheese on toppe.

9 Responses to “Fusilli Bolognese”

  1. Dr. O Says:

    More butter on pasta – yummmmm.

  2. Fia Says:

    Mouthwateringly perfect.

  3. Funky Fresh Says:

    Doesn’t the milk get all curdled?

  4. Dr Becca Says:

    I had no idea there was so much stuff (and time) in bolognese sauce! No wonder mine always comes out sort of one-dimensional. This looks amazing, CPP–thanks for the recipe!

  5. Pascale Says:

    I’m disappointed that the recipe calls for a mere 5 cloves of garlic instead of the usual fucktonne.

  6. Kaija Says:

    I have been thoroughly enjoying your recipe and food posts (and pictures, though they make me hungry at all times of the day) and have used or queued many of them for my own evening and weekend kitchen experiments, where my kitchen resembles my lab in terms of cleanliness, equipment, and rigourous attention to detail, but where I get to let fly with the creativity and altering the protocols willy-nilly! 😀 Plus the success rate is much higher and the results are edible.

  7. skeptifem Says:

    veal? jesus christ.

  8. Lily Says:


    You want to try it. It is delicious. Yes, cooking the veal is kind of long but maybe this is your opportunity since you are not going to Portland in the near future.

    Just try it. You won’t regret it.

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