Sunday, May 15, 2011

Traditional Bolognese Sauce

I tend to go for more savory sauces on pasta. This has a nice developed flavor. The cooking process is important, and you can even make this the day ahead and re-heat for use.

Bolognese Sauce


1/4 cup extra-virgin olive oil
4 T unsalted butter
2 medium onions, finely chopped
4 stalks celery, finely chopped
1 carrot, scraped and finely chopped
5 cloves garlic, thinly sliced
1 lb mild italian pork sausage
1/2 lb ground veal
1/2 lb ground pork
1/2 lb ground beef
1/4 lb pancetta, minced (not to be confused with proscuitto)
1/2 cup milk
1 (28-ounce) can Italian whole peeled tomatoes, crushed by hand, with the juices
1/2 cup dry white wine
2 cups good beef stock
Kosher Salt and Freshly Ground Pepper

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent.

Add the sausage, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes.

Add the milk and simmer until almost dry, about 10 minutes. Add the tomatoes and simmer 15 minutes.

Add the wine and beef stock, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, to let the flavor develop. Season with salt and pepper to taste. Serve over pasta.

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