Bolognese sauce

 

Bolognese saus

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 3

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

  1. 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.

  2. 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!

  3. 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!

  4. 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.

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Main course

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