Bolognese sauce – What's On the Stove?

I’m not Italian, but I do play one on TV.

Well, okay, I don’t, but I love Italian food and I try to make it as authentic as I can.

This recipe comes directly from Joy of Cooking and having made a huge number of their recipes, usually they are terrific. This one is wonderful.

I’ve looked around the inter-tubes and not found another than sounds better. The only thing I have added is a couple of cloves of garlic, since I can’t imagine Italian anything without garlic.

This is a hugely rich sauce, so it pairs well with a good simple salad with a vinaigrette and some great crusty bread rubbed with garlic and some olive oil. Enjoy. And don’t forget lots of great Parmesan cheese to grate over it!

INGREDIENTS:

3 tbsp EVOO
1 oz pancetta diced (optional)
1 lg carrot minced
2 stalks celery minced
1/2 medium onion, minced
2 cloves garlic, micro-planed
1 1/4 lb ground beef
3/4 c beef or chicken stock
2/3 c white wine
2 tbsp tomato paste (see tips and tricks for saving the rest of the can)
1 1/2 c whole milk

INSTRUCTIONS:

Saute the pancetta until it releases its fat and then add the onion, celery and onion. Saute on medium until the onions are translucent.
Add the meat and garlic and cook until browned well.
Add the stock, wine and paste. Cook for 2 hours until it has reduced to a thick sauce, adding the milk in 1/3 c increments every 30 minutes or so until used up.