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Bolognese Sauce

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 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

  1. In a food processor, pulse first 4 ingredients until finely minced. This will help them melt into olive oil. Sauté vegetables in olive oil over medium heat in a large sauce pot. Stir until softened, about 8 minutes.
  2. Add pancetta, veal and pork. Cook, breaking up with spoon, until no longer pink. Stir in tomato paste, milk, wine and water. Cover and simmer until sauce is thickened, about 1-1 1/2 hours.
  3. Remove from heat. Salt and pepper to taste.

Bolognese Sauce

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.