Bolognese Sauce

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Rich and meaty, the ultimate comfort food, Bolognese sauce is served best with wide ribbons of eggy pappardelle and grated Parmigiano-Reggiano. Great to always have a container on hand in the freezer so you can whip up a batch of lasagna for the crew at a moment's notice.

Ingredients:

• 3 celery stalks, finely chopped
• 2 medium onions, finely chopped
• 2 medium carrots, finely chopped
• 4 cloves garlic, minced
• 1/4 cup DeLallo Extra Virgin Olive Oil
• 1/4 pound DeLallo Pancetta, ground in a food processor until finely chopped
• 1 pound ground veal
• 1 pound ground pork
• 1 (6-ounce) can DeLallo Tomato Paste
• 1 1/2 cups whole milk
• 1/2 cup dry white wine
• 1 cup water
• Salt and pepper

Directions:

Pulsing the vegetables in the food processor is quick and easy and gives you a fine mince so the vegetables melt in the olive oil. Cook onions celery, carrots, and garlic in oil in sauce pot over medium heat stirring often until softened, about 8 minutes. Add pancetta, veal and pork. Cook over medium-high heat, stirring and breaking up lumps until no longer pink. Stir in tomato paste, milk, wine and water. Stir gently and simmer covered until sauce is thickened, about 1 – 1 1/2 hours. Add salt and pepper to taste, then remove from heat.

Serves 8 Send to friend Printer-friendly version