On cold San Francisco nights when we're craving food that sticks to our bones, we make for Nopa where the hearty, nine-hour Bolognese is the ultimate comfort food.
But until the restaurant reopens, you make it at home with this home-chef-friendly version of the Nopa classic that you can make in just six hours (wink).
Makes about 8 cups, or 10-12 servings
1/4 lb. butter
1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
1/2 cup good white wine
1 cups whole milk
2 lbs. ground pork or ground beef (Nopa uses freshly ground ground pork shoulder)
2 cups organic diced tomatoes in their juice
Salt to taste
1. Melt butter in a large pan and add onions, carrots, and celery. Cook on medium-low for 30 minutes until soft, being careful not to brown.
2. Add ground meat and continue to cook until cooked through.
3. Add wine, bring to a boil, then simmer. Let it reduce slowly (about 30 minutes).
4. Add milk and simmer for another hour.
5. Add tomatoes and cook for about four hours on low. (Nopa does it for six hours because they do it in larger batches).
6. Add salt to taste.
To serve, cook some pappardelle (fresh is best, homemade is even better). Top with Bolognese, some sautéed greens (spinach works), and a generous sprinkle of grated parmesan.