Bolognese Sauce

By Bettye

This is my favorite pasta sauce. It's a rich sauce with powerful flavor that is well worth the time it takes to prepare.

Ingredients

• 2 T. olive oil
• 1 1/4 each -- ground beef and ground pork
• Kosher salt and pepper, to taste
• 4 oz. pancetta, cut into 1/2 " dice
• 1 yellow onion, finely chopped
• 2 carrots, peeled and finely diced
• 1 celery stalk, finely diced
• 5 garlic cloves, minced
• 1/3 cup tomato paste
• 1 cup dry red wine
• 1 cup milk
• 2 cans (each 28 oz.) whole tomatoes, passed through a food mill
• 2 bay leaves
• 1 Parmigiano-Reggiano cheese rind
• 1 lb. tagliatelle, cooked

Preparation

Step 1

Using a large pan, about 6 qts., warm 1 T. oil. Cook beef, pork, salt and pepper 12 minutes. Drain on paper towels. Cook pancetta 7 minutes. Drain on paper towels.

Reduce heat to medium, warm 1 T. oil. Cook onion, carrots and celery 8 minutes. Add garlic; cook 1 minute. Add tomato paste; cook 2 minutes. Add wine; simmer 5 minutes. Add meats, pancetta, milk, tomatoes, bay leaves, cheese rind, salt and pepper. Bring to simmer. If using a slow cooker cook on high for about 3 to 3.5 hours. If using the stove top simmer for 3-4 hours. Discard bay leaves and rind. Toss pasta with 3 cups sauce; Reserve remaining sauce. Freezes well. Makes 9 cups.