Bolognese Sauce
By Kathy-5
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
Details
Preparation
Step 1
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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