Bolognese
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 ounces pancetta, finely diced
- 6 ounces celery, finely chopped (about 1 ¼ cups)
- 6 ounces carrots, peeled, finely chopped (about 1 ¼ cups)
- 6 ounces red onion, peeled, finely chopped (about 1 ¼ cups)
- 4 very large cloves garlic, sliced
- 2 pounds of meatloaf mix, or 1 pound ground beef, ½ pound ground veal, ½ pound ground pork
- ⅔ cup dry red wine
- 2 28-ounce cans certified whole peeled San Marzano tomatoes, pureed with juice
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- 1 fresh bay leaf
- ⅔ cup whole milk
- ¼ teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
Instructions
- In a large, heavy-bottomed Dutch oven, warm the olive oil over medium-high heat.
- Add the pancetta and cook until crispy, about 4 minutes.
- Add the celery, carrots, red onions and a generous pinch of salt and cook, stirring often, until the vegetables begin to caramelize, about 10 minutes.
- Add the garlic and cook, stirring often, an additional 2 minutes.
- Add the meatloaf mix and a generous pinch of salt. Using the back of a wooden spoon, break up the meat into small bits and cook, stirring often, until all meat is browned, for 6 to 8 minutes.
- Add the red wine and cook until it reduces by half, a minute or two.
- Add the pureed tomatoes and a generous pinch of salt and stir to combine. Bring to a boil and then reduce the flame to low.
- Add the herbs and simmer, stirring every 15 minutes or so, for 2 hours.
- Fish out the herbs, as best as you can, and stir in the milk and nutmeg.
- Return to a simmer and cook an additional 30 minutes, stirring often.
- Season with salt and pepper, to taste.
Notes
The sauce will keep for up to 4 days in the refrigerator, or 3 months in the freezer. Serve with a wide noodle pasta, such as tagliatelle or pappardelle.