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Bolognese Sauce

Bolognese Sauce

David Cole
This is my recipe for a more traditional Bolognese Sauce like you would find in Italy
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Prep Time 1 hour 30 minutes
Cook Time 4 hours
Total Time 5 hours 30 minutes
Servings 8

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Half this batch can make a full lasagna