Recipe Inspiration: Bolognese Sauce

By Anna McCoy On Wednesday, October 10 th, 2012 · no Comments · In Culinary Classes ,Event Planning and Catering ,Recipes ,Wine & Food

A comfort recipe from our September 19th Hearty Pasta and Soups Culinary Class – served it with fresh Tagliatelle Pasta… everyone was very happy!

Food - Bolognese Sauce

Bolognese Sauce

2 medium Onions, finely chopped
4 Celery Ribs, finely chopped
2 medium Carrots, finely chopped
5 Garlic Cloves, thinly sliced
1/4 cup Extra-Virgin Olive Oil
1/4 pound Pancetta or Slab Bacon
1 pound Ground Veal
1 pound Ground Pork (not lean)
1 (6-ounce) can Tomato Paste
1 cup Whole Milk
1 cup dry White Wine
1 cup water
1 1/4 teaspoons Sea salt
1/2 teaspoon Black Pepper
1 bunch fresh Basil


Cook onions, celery, carrot, and garlic in olive oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
Stir in tomato paste, milk, wine, water, and basil and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered.
Frozen, it keeps for 1 month.
Share this: