Classic Bolognese Sauce
Instructions:
- 1/2 Cup Heavy cream
- 10 Ounce Pancetta; diced
- 1 Cup Small−diced carrots
- 3/4 Cup Small−diced celery
- 1 Cup Small−diced onions
- 3/4 Pound Ground chuck
- 1/2 Pound Ground veal
- 1/2 Cup Dry white wine
- 1 Tablespoon Minced garlic
- 2 Tablespoon Italian tomato paste; diluted in
- 10 Tablespoon Meat stock
- 1 Cup Whole milk
- Salt; to taste
- Freshly−ground black pepper; to taste
- In a small sauce pot, bring the cream up to a simmer and reduce by 1/3.
- About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper.
- Saute the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color.
- Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low.
- Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream.
- Season with salt and black pepper.
- This recipe yields sauce for 4 servings.