Bolognese
Most amazing classic Bolognese
- 10
- 20 minutes
- 3 - 4 hours
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 sweet onion
- 2 carrots
- 2 stalks celery
- 2 cups mushrooms
- 4oz pancetta
- 1lb ground beef
- 1lb ground pork
- 1lb ground veal
- 4 cloves garlic
- 6oz can tomato paste
- 28oz crushed tomatoes
- 14.5oz can diced tomatoes
- 1 cup chicken stock
- 1 cup whole milk
- 1 cup sauvignon blanc
- 6 sprigs fresh thyme
- 2 fresh bay leaves
- salt & pepper
Directions
- Heat butter and oil in a 6-quart pot over medium-high heat until butter starts to sizzle, then reduce heat to medium.
- Add pancetta, and cook 3 minutes or until pancetta begins to brown and fat has rendered.
- Add onion, carrot, celery, mushrooms and salt and cook 10 minutes, stirring often, until just beginning to brown around edges.
- Add garlic and cook 2 minutes.
- Add beef, pork and veal and cook over medium heat 10 minutes, stirring frequently and breaking up meat, or until no longer pink.
- Add tomato paste and cook 1 minute, stirring constantly.
- Pour in wine and cook 6 minutes, stirring to scrape up browned bits from bottom of pot, or until liquid has evaporated.
- Add 3/4 cup milk and cook 3 minutes or until slightly reduced
- Add crushed and diced tomatoes, stock, thyme and bay leaves and bring to a boil over high heat.
- Reduce heat to a very low simmer and cook, partially covered, 3 - 4 hours, occasionally skimming fat from the surface.
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