Authentic Bolognese Sauce

This is a authentic Bolognese sauce perfect for a Sunday project. Yes, this sauce takes hours to make but when it’s done you will fall in love with it. I served mine with a homemade tagliatelle. I do recommend this pasta for this dish and there are many available in the market.

You’ll need:

• 3 tbs butter
• 3 tbs extra virgin olive oil
• 1/4 cup diced pancetta
• 1 cup minced onion
• 1 cup of whole milk
• 1/2 cup minced carrot
• 1/2 cup minced celery
• 2-garlic cloves sliced
• 1 lb ground beef
• 1 lb ground pork
• 1 cup dry red wine
• 1 28 can whole Italian plum Tomatoes crushed by hand
• 5 cups chicken stock
• 2-bay leaves
• Salt n Pepper to taste

Directions:

1. Heat the olive oil in a large pot on a medium heat then add the pancetta and cook it for 5 minutes.
2. Now add the butter, onion, garlic, carrot and celery and cook this for 5 minutes stirring constantly so not to burn.
3. Raise the heat and add the beef, pork a tsp of salt, 1/4 tsp pepper and sauté while breaking it up with a heavy spoon.
4. Sauté just until it’s lightly browned and broken up.
5. Add the wine and scrape all the browned bits off the bottom and side of the pot, allow the wine to reduce in half
6. Next step is to add the milk and simmer and stir for a few minutes until it reduces by about half.
7. Add the bay leaves, tomatoes with all the juice, chicken stock another tsp salt,1/4 tsp pepper
8. Raise the heat and bring this to a boil, stir everything together.
9. Reduce the heat to a simmer, cover and cook for one hour, taste for salt n pepper and adjust.
10. Remove the lid and continue to cook for another hour on a low heat, stirring along the way.
11. remove the bay leaves

Always cook your pasta 2 min short of recommended time and finish cooking in the sauce.
Top with grated pecorino romano cheese.

Daniel Mancini

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