Marco Brazzi's Bolognese Di Montalcino
Heavy meat sauce from Montalcino, Italy (Tuscany). I had it for the first time at the public market in Florence, Italy and fell in love with it. Had it again a few days later in Montalcino.
Heavy meat sauce from Montalcino, Italy (Tuscany). I had it for the first time at the public market in Florence, Italy and fell in love with it. Had it again a few days later in Montalcino.
- 4 tablespoons olive oil
- 2 cups chicken broth
- 4 cloves garlic chopped
- 2 small red onion chopped
- 2 stalks celery chopped
- 8 ounces beef chopped or ground
- 4 ounces chicken chopped or ground
- 4 ounces prosciutto chopped or ground
- 1/4 cup chianti
- 1/4 teaspoon red pepper flakes
- 1 small can tomato paste
- 1 pinch salt and pepper to taste
- 4 tablespoons parmesan cheese grated
- Carbohydrate 12.2144751203708 g
- Cholesterol 44.7710084205 mg
- Fat 13.7216994965245 g
- Fiber 1.82945621003211 g
- Protein 14.7129518931625 g
- Saturated Fat 4.21039200507992 g
- Serving Size 1 1 Serving (490g)
- Sodium 1625.51450054718 mg
- Sugar 10.3850189103387 g
- Trans Fat 1.54194329734543 g
- Calories 233 calories
Step-by-step
- Heat sauce pan and add olive oil and chopped onion, celery and garlic. Sauté for 5 min on low heat.
- Add finely chopped or ground meat. Mix well and sauté for 10 minutes more.
- Add wine and cook for 2 more minutes then add tomato paste, salt, pepper and red pepper.
- Add half of the chicken broth and keep cooking adding more as sauce thickens.
- Salt and pepper to taste.
- Service over Pinci or spaghetti.
- Add grated partisan cheese on top
The Foundation
Low heat prevents the aromatics from browning prematurely while sweating the onions, celery, and garlic for five minutes. Chopping these vegetables uniformly ensures they break down evenly into the fat before the proteins enter the pan. Ground beef, chicken, and prosciutto require a full ten-minute sauté after mixing to render out excess moisture and brown the proteins properly.Building Depth
Deglazing the pan with Chianti requires cooking the liquid for two full minutes to evaporate the sharp alcohol bite while leaving behind the fermented grape sugars. Adding tomato paste alongside red pepper flakes concentrates the umami base before introducing the chicken broth gradually. Pouring only half the broth initially allows the sauce to thicken properly without boiling the meats.Evolution Over Time
Refrigerating this sauce for twenty-four hours deepens the savory qualities as the prosciutto fat solidifies and melds with the chicken and beef flavors. Reheating chilled meat sauces gently on the stove requires a splash of water or broth to restore the original emulsion before serving over long pasta strands.
