Bolognese Sauce (The Best)
Bolognese Sauce (The Best)
Rating: (1 rated)
  • 1 onion, cut into pieces
  • 1 stalk celery, cut into pieces
  • 2 carrots, cut into pieces
  • 2 cloves garlic, cut into pieces
  • 4 oz (115 g) mild pancetta, cut into small pieces
  • 1 oz (30 g) mortadella, cut into small pieces
  • 2 tbsp butter
  • 1 lb (454 g) medium lean ground beef
  • ½ lb (225 g) lean ground veal
  • ½ lb (225 g) lean ground pork
  • ½ cup (125 ml) red wine
  • 1/3 cup (75 ml) tomato paste
  • 2 cups (500 ml) chicken broth
  • 2 bay leaves
  • 2 tsp chopped fresh herbs (sage, marjoram or thyme)
  • 1 pinch red pepper flakes
  • ½ cup (125 ml) milk
  • Salt and pepper
  • Preparation
  • In a food processor, finely chop the vegetables. Set aside on a plate.
  • In the food processor, finely chop the pancetta and mortadella. Set aside.
  • In a large saucepan over high heat, soften the vegetables in the butter for 5 minutes. Season with salt and pepper. Add the pancetta, mortadella and ground meats. Cook the meat, breaking it up with a wooden spoon, and stir occasionally until the cooking juices have evaporated and the meat has browned.
  • Deglaze with the wine and reduce until almost dry. Stir in the tomato paste and cook for 1 minute. Add the broth, bay leaves, herbs and pepper flakes. Cover and let simmer over medium-low heat for 1 hour, stirring occasionally.
  • Add the milk. Continue cooking, uncovered, for 30 minutes, stirring occasionally. Adjust the seasoning.
  • Description
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