Bolognese Sauce

Bolognese Sauce
Bolognese Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    tablespoons olive oil

  • 1

    red onion, medium chop

  • 3

    carrots, medium chop

  • 3

    celery stalks, medium chop

  • 5

    ounces pancetta, cut into small cubes

  • 1/2

    teaspoon crushed red pepper flakes

  • 2

    handfuls fresh flat-leaf parsley, leaves picked and chopped

  • 1

    pound ground beef

  • 1

    pound ground pork

  • 1

    pound ground veal

Directions

Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan. Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off. Notes Pelati tomatoes are whole canned tomatoes.

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