Marcella-Style Bolognese with Walden Ancestral Blend

Serves: 2
Time: 20 Minutes

Ingredients:

• 1 lb Walden Ancestral Blend (beef + heart + liver)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 1 large carrot, finely diced
• 1 rib celery, finely diced
• 1 cup whole milk
• 1 cup dry white wine (or red; Marcella preferred white)
• 1 can (28 oz) whole peeled tomatoes, crushed by hand
• 1 tsp kosher salt, plus more to taste
• Freshly ground black pepper
• Optional: A pinch of nutmeg (very Marcella)
• 1 lb tagliatelle, pappardelle, or your favorite fresh pasta (Deano’s from Somerville, MA is fantastic)
  Grated Parmigiano-Reggiano, generous amounts

Directions:

• In a heavy pot or Dutch oven, warm the butter and olive oil over medium heat. Add the onion and cook slowly until translucent, about 7 minutes. Add carrot and celery. Cook another 5–7 minutes until everything is soft and fragrant.
• Add the Walden Ancestral Blend to the pot. Break it apart with a spoon, cooking until the pink just disappears. Don’t brown it aggressively; Marcella wanted tenderness more than crust.
• Pour in the milk. Simmer gently until it fully evaporates.This step softens the acidity of the tomatoes and rounds out the organ meat flavors. Add a pinch of nutmeg if using.
• Pour in the wine and let it bubble until it’s nearly gone. This is where the sauce starts smelling like something from a slower, better world.
• Add the crushed tomatoes and stir. Bring to a gentle simmer, then reduce the heat to low.
• Cook uncovered for 2½–3 hours, stirring occasionally. You want a lazy putter, not a boil. If the sauce dries out too much, add a splash of water or broth. Marcella said the final texture should be thick, not runny. Add salt and pepper until it sings.
• Cook the pasta until just shy of done. Transfer it to the pot with a ladle of pasta water and toss with the Bolognese until glossy and fully coated.
• Serve with heaps of Parmigiano-Reggiano.