Brunhilde's Bolognese from the Table of Wagnerian Diva Janice Baird

I first met Janice Baird in the spring of 2009 while rehearsing Wagner's RING with Seattle Opera. Fresh of the heels of a major MET debut as Isolde, Janice was in Seattle to sing Brunhilde. A humble and spectacularly talented dramatic soprano, she was mentored by two of histories greatest voices: Astrid Varnay and Birgit Nilsson. Janice also happens to be my voice teacher as well, her studio is in Berlin and if you have a chance, she's THE coach/teacher to work with especially in the Wagnerian rep, here's a link to her studio

Based out of Berlin,  Janice is also a star in the Kitchen and today I'll be sharing one of her signature dishes: Burnhildes's Bolognese.








  

Brunhilde's Bolognese

Makes 6 servings

Ingredients 

· 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes · 3 tablespoons olive oil · 6 ounces pancetta or 6 slices bacon, finely chopped · 1/4 pound ground pork (not lean) · 1/4 pound ground beef chuck (not lean) · 1/4 pound ground veal · 1 small onion, finely chopped (about 1 cup) · 1 carrot, finely chopped (about 1 cup)

· 1 celery, finely chopped (about a cup)
 · garlic
 · fresh basil and thyme
 · 1 cup dry white wine
· 1/2 cup beef bouillon
· 1/2 cup milk
· 1/8 teaspoon nutmeg
· 1 teaspoon kosher salt
· 1 teaspoon freshly ground black pepper (I prefer Peperoncino – for some zing)
· 1 pound pasta

Garnish: Freshly grated Parmigiano - Regiano

Preparation 1. If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside. 2. In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until

golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion, garlic, celery and carrot and sauté until vegetables are tender, 5 to 6 minutes. 3. Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is practically gone, about 5 to 10 minutes. Add milk and the nutmeg and cook until it has evaporated, stirring often. Stir in tomatoes, bouillon, salt, and herbs and pepper. Reduce heat to as low as possible and simmer, uncovered, stirring occasionally, until sauce is thickened - let this simmer 3 ½ to 4 hours. 4. In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.