Saturday, April 27, 2013

Bolognese Sauce

This is great to make a big pot of on your day off work and you can freeze the leftover sauce for future dinners. I made this with fettuccini, but you can make it with any favorite pasta.

  • 2 tbsp extra virgin olive oil
  • 1/4 lb pancetta, cut into small dice
  • 1 lb ground sirloin
  • 1 lb ground pork
  • 1 onion, cut into small dice
  • 3-4 garlic gloves minced
  • 2 carrots, cut into small dice
  • salt and pepper
  • 1/4 tsp fresh grated nutmeg
  • 2 bay leaves
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tsp dried oregano
  • 1/4 cup tomato paste
  • 2 cups red wine
  • 3 cups beef stock
  • 1 can crushed tomatoes
  • 1 cup milk
  •  1 cup grated parmigiano- reggiano
  • 1/2 cup fresh chopped parsley
  1. Heat the EVOO over medium- high heat, add pancetta and cook, stirring occasionally until it's browned and the fat is rendered, 3-4 minutes.
  2. Add sirloin and pork and brown 8-10 minutes, stirring occasionally
  3. Add the onions, garlic, carrot and cook, stirring until the vegetables are softened 6-7 minutes.
  4. Add salt and pepper, nutmeg, bay leaves, thyme and oregano. Add the tomato paste and stir about a minute or so.
  5. Add the wine and scrape up all the drippings. Reduce the wine by half, then stir in stock and bring to a boil.
  6. Reduce the heat to a simmer to thicken the sauce about 1 1/2 hours. Stir Occassionally.
  7. Prepare your pasta and when done, add milk, discard bay leaves and adjust seasonlings to taste.
  8. Turn off heat, serve on pasta and toss with parsley and grated cheese.

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