Bolognese saus
Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Butter
- 2 medium Onions finely chopped
- 4 ribs Celery finely chopped
- 2 Carrots finely chopped
- 5 Garlic cloves sliced
- 1 pound ground Pork can also use beef
- 1 pound ground Veal
- 4 ounces Pancetta
- 1 ; 4 1/2-ounce tube of Tomato Paste
- 1 cup Whole Milk
- 1 cup Dry White Wine
- 1/2 cup Parsley leaves picked and chopped
Instructions
-
In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted. Add onions, celery, carrots, and garlic, season with salt, and cook until the vegetables are translucent but not browned, about 5 to 7 minutes.
-
Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. Cook for 10 to 15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. DO NOT DRAIN!
-
Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. Cook for 10 to 15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. DO NOT DRAIN!
-
Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 1 hours stirring occasionally. Season the Bologna with salt.
