After being fortunate enough to travel around the North of Italy with friends; I was also fortunate enough to enjoy many a pasta dinner topped with Bolognese Sauce. During lunch in one of the gorgeous hilltop towns, we chatted with the chef and I was lucky enough to receive his families recipe which I'm sharing with you all! Absolutely delicious ~ Godere!
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"The key to this traditional sauce is time ~ simmering
for a few hours (or more) allows the flavors to melt together. |
INGREDIENTS:
1 1/2 lb. ground beef (if
possible; purchase from a butcher and have it finely ground)
1 1/2 lb. ground pork (if
possible; purchase from a butcher and have it finely ground)
1/4 cup olive oil
2 cups onion, finely
chopped
2 cups carrot, grated
2 cups celery, finely
chopped
6 garlic cloves, minced
1/3 lb. pancetta, chopped
1 cup beef stock
1 cup dry white wine (or stock)
4 Tbs. tomato paste
1 Tbs. oregano
1/3 cup milk
Sea salt and pepper to
taste
PREPARATION:
1.
In a large
skillet, sauté the ground meats until cooked through. Set aside.
2.
In a large stock
pot over medium heat, sauté the onion, carrots, celery, garlic and pancetta in
olive oil until the veggies soften.
Reduce heat to low and sauté for 40-50 minutes. Veggies will cook down to a paste-like
texture.
3.
Add ground beef
to pot; stir well to combine.
4.
Increase heat;
add beef stock, white wine (water), and tomato paste. Bring to a boil then immediately reduce to
simmer.
5.
Simmer,
uncovered, for 1 – 1 1/2 hours. (Cover
pot once liquid reduces to 1/2")
6.
Add milk; salt
and pepper to taste.
7.
Simmer for 15
minutes to allow flavors to blend.
8.
Serve over your
choice of pasta and enjoy!
