Bolognese Sauce

TOTAL TIME: 3 hr 10 min
Prep: 10 min
Inactive Prep: 30 min
Cook: 2 hr 30 min
 
YIELD: 16 or enough sauce for 2 (9 by 13-inch) pans lasagne
LEVEL: Easy

ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 cup red wine
  • 3 (28-ounce) cans pelati tomatoes*
  • Kosher salt and freshly ground black pepper
  • 1 cup whole milk
recipe tools

Directions

Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.

Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.

Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

Notes

Pelati tomatoes are whole canned tomatoes.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.