Bolognese Sauce
4 c.
** Verify yield (likely wrong) and salt needed. Also check cook times.
Ingredients
- 4 Tbsp. Olive Oil
- 1 Onion, finely chopped
- 1 Carrot, diced
- 1 stalk Celery, diced
- 2 oz. Pancetta, chopped
- 6 oz. Ground Beef, lean
- 6 oz. Ground Pork
- 2 Tbsp. Butter
- 1/2 c. Dry White Wine
- 1/2 c. Heavy Cream
- 1 lb. Canned Tomato, crushed
- 1/8 tsp. Grated Nutmeg
- 3/4 c. Beef Broth
- 1/2 tsp. Salt, as needed
- 1/2 tsp. Ground Black Pepper, as needed
- 2 tsp. Thyme, chopped
- 2 tsp. Parsley, chopped
- 2 tsp. Oregano, chopped
Instructions
Instructions
1.
Heat the oil in a large pan. Saute the onion, carrot, celery, pancetta, beef, and pork until meat is cooked.
Add butter, wine, and cream to pan, reduce the heat to low, and cook until the liquid has evaporated.
3.
Add the tomato, nutmeg, 1/2 cup of the broth, and about 1/4 tsp. each of salt and pepper. Adjust heat to maintain a bare simmer, partially cover, and cook for 2 hours, stirring occasionally and adding additional broth as needed to prevent drying out.
Uncover pan and stir in half the herbs. Continue cooking until the most of the liquid has evaporated.
Add in remaining herbs, adjust salt and pepper, and serve.
Comments
Made this a while back using bacon instead of pancetta, and omitting the herbs. It was delicious, if not terribly healthy.
Made a double batch with bacon instead of pancetta, and omitting the fresh herbs entirely. I'm freezing half of it, and will serve it with the fresh herbs when serving. From samples of the unfrozen batch, this is as fantastic as the first time.