Kurtis’ Homemade Ricotta & Bolognese Sauce
Homemade Ricotta
Bolognese Sauce
Homemade Ricotta
  1. Set a large sieve over a bowl. Dampen 2 layers of cheese cloth and line the sieve. Pour milk, cream and salt into a large pot (enamel works best) and bring to a full boil over medium heat, stirring occasionally to avoid burning.
  2. Remove from heat and add the vinegar or lemon juice and stir. Let mixture set a couple of minutes to form curds.
  3. Pour the mixture into sieve and let drain (usually about 1/2 hour) periodically removing the liquid from the bowl. The longer it drains the firmer the cheese.
Bolognese Sauce
  1. Sauté onion, carrot, garlic and red pepper flakes in olive oil over med/high heat till onion is tender. Add pork breaking up big chunks and cook till near done. Add in the remaining ingredients and reduce heat to simmer for 1 hour.
  2. Heat pasta water and cook, drain and pour into pasta bowl add the bolognese sauce, mix well garnish with a dollop of fresh ricotta cheese or freshly grated grana padano.
Recipe Notes

Fwd: from Faith Middleton, WNPR

You can also pan fry in a mixture of olive oil and butter prepared polenta over med/high heat till crispy on the outside yet soft inside (6-8 minutes per side). Plate polenta and spoon bolognese over the top and garnish with freshly grated grana padano.