Monday, July 29, 2013


Divine is the word to describe this Bolognese Sauce.  It was easy to prep, it simmered all day so the house smelled wonderful and when I added the milk, the color was beautiful.  I felt like my pot was too small as this recipe makes a lot and I also added one more can of tomatoes as I had a little over 3 pounds of meat.  Today, I'm using the sauce to make baked ziti for the family I'm helping out again this week with dinners. Mmmmmm!

Bolognese Sauce
Recipe courtesy Gabriele Corcos and Debi Mazar

  • 5 tablespoons olive oil
  • 1 red onion, medium chop
  • 3 carrots, medium chop
  • 3 celery stalks, medium chop
  • 5 ounces pancetta, cut into small cubes
  • 1/2 teaspoon crushed red pepper flakes
  • 2 handfuls fresh flat-leaf parsley, leaves picked and chopped
  • 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

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.

No comments:

Post a Comment