Nebraskaland April 2019

NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.

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Page 20 of 67

April 2019 • Nebraskaland 21 PHOTOS BY RYAN SPARKS stirring and breaking lumps with a wooden spoon between each addition. Adding the meat gradually allows the moisture to evaporate, which is how to caramelize meat properly. When the first third of the meat is beginning to caramelize, add a third more. Stir to break lumps. Repeat with the remaining meat. When the meat is cooked and no lumps remain, continue cooking for ten minutes. You want the meat to become crispy in spots. Bits of meat will stick to the bottom of the pot, which you will deglaze with the wine later. Watch over the pan though – you don't want the meat to burn. Pour the white wine into the pan. With a flat wooden spatula, scrape all the caramelized bits from the pan. Push the meat around and be sure to scrape it all off. By the time you're finished, the wine will have evaporated. Add the milk, tomatoes, beef broth, remaining salt and a generous grinding of black pepper. Bring to a boil and then lower to a soft simmer. Simmer gently for 1½ to 2½ hours, stirring every half hour. The sauce is ready when it has thickened and very little liquid remains. Add a generous amount of grated Parmigiano-Reggiano, which boosts the flavor and produces an incredibly creamy result. Taste and adjust the seasoning if needed. Cook the pasta according to the instructions on the package, then drain and return to the pot. Add the sauce and stir to coat. Divide between bowls and garnish with your choice of fresh basil, a pat of butter, good olive oil, and more Parmigiano- Reggiano.

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