Bolognese Sauce

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!
"The key to this traditional sauce is time ~ simmering 
for a few hours (or more) allows the flavors to melt together.

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

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!


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