Bolognese Sauce

Bolognese is a thick, full-bodied meat sauce, also described in Italy as a Ragu. There are many recipes for Bolognese, and this particular version I have adapted,  adjusting the proportions to achieve a deeply flavorful ragu. Each of the three types of meat used, beef, pork, and veal become the proverbial “Three Tenors” of Bolognese. Each meat imparts its flavor, creating a symphony. Simmer this sauce, preferably on Sunday; it takes some time. Enjoy served over a hearty pasta such as pappardelle, rigatoni, or ziti.  If you like, don’t spare the freshly grated cheese!

 

                                          Bolognese Sauce

 

Ingredients:

¼ cup extra virgin olive oil

4 tbs butter

2 medium onions – finely chopped

4 celery stalks

1 carrot, scraped finely chopped

6 garlic cloves, sliced

½ pound ground pancetta

1 pound  ground veal

1 pound ground beef

½ pound  ground pork

1 cup whole milk

1 can (28 ounces)  crushed tomatoes

1 cup dry red wine

2 cups beef broth

Salt and pepper

 

Directions:

In a heavy-bottomed saucepot, heat olive oil and butter over medium heat. Add onion, celery, carrot, and garlic until translucent.

Add veal, beef,  pork, and pancetta and incorporate it into vegetables.

Brown the meat over high heat to keep meat from sticking together. This process should take 15 to 20 mins with constant attention.

Add the milk and simmer for 10 minutes.

Add the crushed tomatoes and simmer for 15-20 minutes.

Add wine and broth, bring to a boil. Lower heat and Cook for 2 to 2 ½ hours.

Remove from heat and season with salt and pepper.

 

Tips:

a.      I prefer to have the butcher grind the three types of meat twice. It produces a less chunky sauce. Your choice.

b.     The leftover sauce freezes well.

c.      Leftover sauce, but only eat pasta sparingly? Re-heat the sauce and enjoy over sautéed cauliflower rice or veggie noodles.

d.     Sunday + Red Wine + Pasta = NAP