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

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.