Classic Italian Bolognese Sauce
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tbsps
Unsalted Butter1 cup
Pancetta (minced)1 cup
Celery (minced)2 cup
Carrot (minced)1 cup
Onion (minced)450 g
Ground Beef Chuck1 cup
Milk1 cup
White Wine (dry)450 g
PastaDirections:
1
In a 3 quart saucepan heat oil and butter
2
Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered
3
Then add carrots, celery, and onions and saute for 3 minutes
4
Now add the beef, salt and pepper to taste and cook until the beef is no longer pink
5
Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated
6
Add wine and simmer until evaporated
7
Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered
8
It's important to reduce as slowly as possible
9
If sauce becomes dry, add 1/2 cup water whenever necessary
10
When almost ready to serve, bring a large pot of salted water to a boil
11
Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes
12
Drain, pat dry and return to the pot
13
Add your sauce to the past and toss to combine
14
Transfer to a serving bowl, and serve immediately
15
Top with freshly grated parmesan cheese if desired