Bolognese
This classic Italian pasta sauce originates from Bologna and features meat as its main ingredient. Once tomatoes were introduced to Italy after the discover of the New World, tomato paste was added in varying amounts Traditionally, it was not unusual to simmer Bolognese slowly for as many as 5-6 hours to develop flavor. This modern version takes less time. To make this recipe go faster, divide the sauce into 2-3 batches and cook in a skillet or other shallow, wide pan to speed up the reduction.
Yield: 4 servings
2 Tbs extra virgin olive oil
2 oz pancetta, cut into 1/4 inch dice
2 ribs celery, trimmed and cut into 1/4 inch dice
2 medium carrots, peeled and cut into 1/4 inch dice
2 medium yellow onions, peeled and cut into 1/4 inch dice
1 pound ground pork
1 pound ground beef
2 cups fruity red wine, such as Chianti
12 oz tomato paste
Milk, as needed
Kosher salt and freshly group black pepper
In a medium Dutch oven, place olive oil and heat over medium heat until hot but not smoking. Add pancetta and cook, stirring often, until fat has rendered and pancetta is golden, about 10-12 minutes Add celery, carrots, and onions and cook, stirring occasionally, until soft and lightly browned, about 12-15 minutes.
Add the ground meat and increase heat to medium high. Cook, stirring to break up clumps of meat, until browned, about 12-15 minutes. Drain excess fat as needed. Add red wine and cook until almost dry. Reduce heat to medium and stir in tomato paste. Cook the meat mixture until tomato sauce turns dark red, about 3-5 minutes.
Add enough milk to barely cover the meat. Taste and season with salt and pepper. Continue cooking sauce, stirring occasionally, until thick, about 60-90 minutes. Taste and season with salt and pepper.