bolognese sauce
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.
prep time
25 Min
cook time
1 Hr 40 Min
method
---
yield
Ingredients
- 2 medium onions, finely chopped
- 4 - celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 5 - garlic cloves, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 pound pancetta or slab bacon, thinly sliced and pulsed in food processor until finely chopped
- 1 pound ground veal
- 1 pound ground pork (not lean)
- 6 ounces can tomato paste
- 1 cup whole milk
- 1 cup dry white wine
- 1 cup pasta water
- 1 teaspoon fresh thyme leaves
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
How To Make bolognese sauce
-
Step 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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Step 2Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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