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bolognese Sauce

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 MAKES about 4 cups (32 fl oz 2l)

- 2 tablespoons unsalted butter
- 2 small carrots, chopped
- 1 celery stalk, chopped
- 1 yellow onion, chopped
- 2 oz (60 g) thick-cut pancetta, chopped 1/2 lb (250 g) ground (minced) pork
- 1/2 lb (250 g) ground (minced) beef chuck
- 1/2 cup (4 fl oz/125 ml) dry red wine such as Barbera
- 1 cup (6 oz/185 g) drained, chopped canned plum (Roma) tomatoes
- 1-2 tablespoons tomato paste
- 2 cups (16 fl oz/500 ml) beef stock, plus more as needed
- 1 cup (8 fl oz/250 ml) whole milk Sea salt and freshly ground pepper 1/8 teaspoon freshly grated nutmeg

 

In a Dutch oven or other large, heavy pot over medium-low heat, melt the butter. Add the carrots, celery, onion, and pancetta and cook, stirring occasionally, until the ingredients are tender and rich golden brown, about 30 minutes. If the ingredients are beginning to brown too much, reduce the heat slightly and stir in a spoonful or two of warm water.


Add the ground pork and beef to the pot and stir well. Raise the heat to medium and cook, stirring often and breaking up the meats with a wooden spoon, until the meats are lightly browned and crumbly and their juices have evaporated, about 20 minutes.


Add the wine and deglaze the pot, scraping up the browned bits from the pot bottom. Cook until the wine evaporates, about 2 minutes. Stir in the tomatoes, 1 tablespoon of the tomato paste, the 2 cups stock, the milk, 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Heat the mixture until it just begins to simmer, then reduce the heat to very low and continue to cook, uncovered, stirring occasionally, for about 1 hour. If the sauce seems to be getting too thick or it threatens to scorch, add a little more stock.


Partially cover the pot and continue cooking the sauce on the lowest heat setting until it is thick and dark brown, 1-11/2 hours longer. When the sauce is ready, use a large spoon to skim off and discard any fat that floats on the surface.


Use immediately, or let cool, cover, and refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.

Buon appetito !

 

 

Additional Info

  • Difficulty: Easy
  • Region: None
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