- 2 oz pancetta minced bacon can be substitute
- 2 carrots
- 2 stalks celery
- 1 onion
- 6 cloves garlic
- 3 lbs veal/pork/beef about 1 pound each
- 2 cups milk
- 2 teaspoons sugar
- 1 cup white wine
- 2 28 oz can whole tomatoes
- 1 6 ounce can tomato paste
- 2 tsp salt
- 2 tsp pepper
- 2 tsp oregano optional
- 2 tsp basil optional
- 2 tsp Paul Prudhomme’s Meat Magic optional
- ¼ tsp nutmeg
- ½ cup cream
Chop pancetta. Put carrots, celery, onion and garlic in food processor and mince. Cook pancetta and vegetable mixture in olive oil and cook until softened, about 5 minutes.
Add meat slowly and start to brown, add 1 cup milk and fully brown meat. Add the other cup milk and sugar
Simmer 20 minutes to reduce liquid
Add wine and simmer 20-30 minutes to reduce liquid
Add remaining ingredients except for cream and simmer VERY low for 4 hours
Add ½ cup heavy cream, stir and serve over noodles (preferably pappardelle, fettuccine, or tagliatelle) topped with freshly grated Parmigiana Reggiano or use to make lasagna.
Half this batch can make a full lasagna
I did a whole post on how I developed my Bolognese Sauce Recipe. This is something I have developed over many years based on my experiences with the real thing in Italy. As discussed in the introduction article, this my not be totally authentic, but I feel it is close. Most importantly, friends and family love my Bolognese Sauce Recipe.
This recipe was inspired by the book Pasta Tecnica published in 1982 by Pasquale Bruno. It was adjusted using suggestions in the cookbook
Essentials of Classic Italian Cooking (Hardcover)–by Marcella Hazan [1992 Edition]
For using this Bolognese Sauce Recipe to make Lasagna go here.