Classic Bolognese

By LovetoCook

Ingredients

• 1/2 Cup Heavy Cream
• 10 ounces Pancetta, diced
• 1 Cup Small Diced Carrots
• 3/4 Cup Small Diced Celery
• 1 Cup Small Diced Onions
• 3/4 Pound Ground Chuck
• 1/2 Pound Ground Veal
• 1/2 Cup Dry White Wine
• 1 Tablespoon Minced Garlic
• 2 Tablespoons Italian Tomato Paste, diluted in 10 Tablespoons Meat Stock
• 1 Cup Whole Milk
• Salt and Black Pepper

Details

Servings 4

Preparation

Step 1

In a small sauce pot, bring the cream to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper.