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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

BEEF BOLOGNESE SAUCE w/PANCETTA & RED WINE Recipe

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This recipe for BEEF BOLOGNESE SAUCE w/PANCETTA & RED WINE is from The Douthitt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T BUTTER (unsalted)
2 T ONION (minced)
2 T CARROT (minced)
2 T CELERY (minced)
2 oz PANCETTA
3/4 lb GROUND CHUCK
SALT
1 C WHOLE MILK
1 C DRY RED WINE
28 oz WHOLE TOMATOES (chopped fine w/juice reserved)
Directions:
Directions:
Heat Butter in Dutch oven over med.
Add next 4 ingredients & cook until softened(not Browned)
Add Ground Meat & 1/2 tsp Salt. Crumble Meat w/edge of a wooden spoon to break apart into mini pieces. Cook until raw color is gone but not Brown
Add Milk & bring to a simmer and Milk evaporates & only Clear Fat remains.
Add Wine & Bring to a Simmer until Wine evaporates (10-15)
Add Tomatoes & Juice & Simmer reducing Heat but continuing to keep at a Low Simmer until liquid has evaporated (3 Hours)
Adjust Seasonings

 

 

 

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