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Bolognese Sauce Recipe

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This recipe for Bolognese Sauce, by , is from Duncan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Duncan
Added: Monday, February 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion
1 large or 2 small carrots
2 to 3 stalks celery
1 ounce pancetta (Italian bacon), finely chopped
1 pound ground beef (not lean)
1 t salt
1/8 t pepper
Pinch allspice
1 cup whole milk
1 cup dry white wine
1 15-ounce can diced tomatoes with juice
1 pound pasta, like rigatoni
Parmegiano-Reggiano cheese for grating

Directions:
Directions:
1. Finely chop onion, carrot, and celery. In a heavy-bottomed saucepan or Dutch oven over low heat, cook pancetta until starting to brown. Add chopped veggies, raise heat to medium, and cook, stirring frequently until onion is translucent and soft.

2. Add ground beef, breaking it up with spoon, 1/4 t salt, pepper, and allspice. Cook until meat is brown.

3. Add milk. Start to simmer, then reduce to low and cook at gentle simmer, stirring occasionally until milk has nearly boiled down, about 30 minutes. Add white wine and cook as with milk. Add tomatoes and juice and bring back to a simmer. Cover pot, reduce back to low, and allow to barely simmer 2 1/2 to 3 hours. Season with remaining salt.

4. Boil pasta and drain, then mix with 1/3 of the sauce. Put in a serving bowl, pouring the rest of the sauce over the top and grate cheese over top.

Number Of Servings:
Number Of Servings:
4 cups
Preparation Time:
Preparation Time:
Chopping - 15 minutes; cooking - 4 hours.
Personal Notes:
Personal Notes:
Originally featured in O Magazine

 

 

 

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