Genovese Red Sauce
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
37
Spice
29
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
110 g
Pancetta (chunk)570 g
Ground Veal4 cloves
Garlic (finely chopped)1 large
Bay Leaf (fresh)1 medium
Onion (finely chopped)1
Salt1 cup
Tomato Paste1.5 cups
White Wine (dry)1.5 cups
Milk2 cups
Chicken StockDirections:
1
Heat the EVOO in a Dutch oven over medium heat
2
Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more
3
Add the veal and break it up into fine crumbles, until lightly brown
4
Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg
5
Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant
6
Add the wine and heat
7
Then add the milk, reduce the heat to low and simmer gently 3 hours
8
Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time
9
Cool and refrigerate or freeze for make-ahead meal
10
To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining
11
Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls