bolognese sauce
(1 rating)
I've made this many times and usually serve it over homemade pappardelle that I hand cut. But it's just as delicious with a box of your favorite pasta. Finely chop the bacon and vegetables to achieve the correct consistency. Be warned, the wonderful smell given off as it cooks will drive you and your family nuts, but don't rush it. The longer it simmers, the better it tastes.
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(1 rating)
prep time
25 Min
cook time
1 Hr 40 Min
Ingredients For bolognese sauce
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2 mdonions, finely chopped
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4celery ribs, finely chopped
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2 mdcarrots, finely chopped
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5garlic cloves, thinly sliced
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1/4 cextra-virgin olive oil
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1/4 lbpancetta or slab bacon, thinly sliced and pulsed in food processor until finely chopped
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1 lbground veal
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1 lbground pork (not lean)
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6 ozcan tomato paste
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1 cwhole milk
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1 cdry white wine
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1 cpasta water
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1 tspfresh thyme leaves
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1 1/4 tspkosher salt
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1/2 tspblack pepper
How To Make bolognese sauce
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1Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
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2Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
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3Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
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4Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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