SAUCE*****Bolognese Sauce

By Unblond1

Good, solid pasta sauce recipe to make and freeze. Dan likes and he'd like the leftovers in a sandwich or bun like a Sloppy Joe.

I had it the first time with polenta which was good, but I'd prefer it with pasta of some type, I'm sure, or even with gnocchi

Ingredients

• 18 servings
• 1 lb. boneless sirloin, approximately
• 6 oz. pork stew, approximately
• 6 oz. veal stew, approximately, or combination
• 4 oz. pancetta or proscuitto, approximately
• 1 large carrot
• 1 medium red onion
• 1 medium white onion
• 1 leek
• 5 cloves garlic
• 4 stalks celery
• 1/4 cup extra virgin olive oil - reduce
• 4 tablespoons unsalted butter - reduce
• 1 1/4 cups 1% milk
• generous pinch of freshly grated nutmeg
• 1 1 /4 cups dry white wine
• 1 - 28 oz. can San Marzano tomatoes
• 2 cans undiluted beef broth
• salt and pepper

Details

Servings 18

Preparation

Step 1

* Put all the vegetables through the stand mixer grinder attachment, using the smaller holes, to finely mince and put in a bowl.

* Finely grind the prosciutto into one bowl and the beef and pork into another, using the stand mixer attachment. (Judgment call on whether to remove all or some of the fat from the meat - I didn't take any of the fat off the beef this time and the sauce was on the oily side, there was no fat to speak of on the pork and I used prosciutto, not pancetta so try removing all easily removable fat from the beef).

* Finally, run the tomatoes through the grinder to puree.

* Heat the butter and oil in a large pot over medium heat until hot. Add the prosciutto or pancetta and cook for about five minutes, or until just starting to colour. Add onion, celery, carrot and garlic and season with salt and pepper and sweat over medium heat until vegetables are translucent, 10 to 15 minutes.

* Add meats and season with salt and freshly ground pepper and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together. This should take 15 to 20 minutes. (I cooked it for about 1/2 hour and the meat still didn't brown)

* Add the milk and the nutmeg, reduce heat to medium low and simmer until reduced to nothing, about 10 minutes (or much less). Add the wine and simmer until it reduces to nothing, as well (about 15 minutes).

* Add tomatoes and broth, bring to a boil, lower the heat and simmer, partially covered, over low heat for 2 to 4 hours. Taste and season with salt and pepper to taste, if necessary, and remove from heat.

* Serve over pasta with some freshly grated parmigiano reggiano or pecorino romano.