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!