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.
