Classic Bolognese Sauce
A classic rich Italian meat sauce with pancetta, ground chuck and veal, slow-cooked with wine, tomato paste and milk.
Ingredients
- 0.5 cup heavy cream
- 10 oz pancetta, diced
- 1 cup small-diced carrots
- 0.8 cup small-diced celery
- 1 cup small-diced onions
- 0.8 lb ground chuck
- 0.5 lb ground veal
- 0.5 cup dry white wine
- 1 tbsp minced garlic
- 2 tbsp Italian tomato paste, diluted in
- 10 tbsp meat stock
- 1 cup whole milk
Instructions
- 1
In a small saucepan, bring the cream to a simmer and reduce by 1/3 to about 6 tablespoons. Set aside.
- 2
In a sauce pot, render the pancetta over medium heat, about 8 minutes until most fat is rendered. Stir in the carrots, celery and onions. Season with salt and pepper. Saute for 3 minutes until translucent.
- 3
Season the meats with salt and pepper. Add to the pot and brown, breaking up lumps, until medium brown in color. Stir in the wine, garlic, and diluted tomato paste.
- 4
Reduce the heat to very low. Cook partially covered for 2 hours, stirring in a tablespoon of milk periodically until all the milk is incorporated.
- 5
Stir in the reduced cream. Season with salt and black pepper. Serve over pasta of your choice.