Recipe

Classic Bolognese

  • Yield: 4 servings

Ingredients

  • 1/2 cup heavy cream
  • 10 ounces pancetta, diced
  • 1 cup small diced carrots
  • 3/4 cup small diced celery
  • 1 cup small diced onions
  • 3/4 pound ground chuck
  • 1/2 pound ground veal
  • 1/2 cup dry white wine
  • 1 tablespoon minced garlic
  • 2 tablespoons Italian tomato paste, diluted in 10 tablespoons meat stock
  • 1 cup whole milk
  • Salt and black pepper

Directions

  • In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Sauté the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper.