Delallo

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@delallofoods
POSTED August 5, 2015

Bolognese Sauce

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Bolognese Sauce image
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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.

  • SERVES: 8
  • LEVEL: Roll Up Your Sleeves
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
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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.