"Hunger is the best sauce in the world."--Cervantes

Bolognese Sauce Recipe

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

Laura Peterson
Added: Thursday, December 11, 2008


1 med. onion
1 large carrot
2 - 3 stalks celery
1 oz. pancetta finely chopped
1 lb. ground beef
1 tsp salt
1/8 tsp freshly ground pepper
pinch allspice
1 cup whole milk
1 cup dry white wine
1 - 15 oz. can diced tomoatoes w/juice
1 lb. pasta (your preference)
Parmigiano-Reggiano cheese for grating

Finely chop onion, celery and carrot. In a heavy bottomed saucepan or Dutch Oven over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown. Add chopped vegetables, raise heat to medium and cook, stirring frequently until onion is translucent and soft.

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

Add milk and when it begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally until milk has mostly boiled away, about 30 minutes. Add white wine and cook as with milk, until it has mostly boiled away. Add tomatoes and juice, bring to a simmer. Cover pot, reduce heat to low and allow sauce to cook very gently at barest simmer for 2 1/2 to 3 hours more.
Season to taste with remaining salt.

Just before sauce is done, bring a pot of water to boil, salt it generously adding some olive oil as well and boil pasta according to package directions. Drain, mix with a third of the sauce, then serve remaining sauce on top with lots of grated cheese.

Personal Notes:
Personal Notes:
This sauce takes a lot of cooking time - it should simmer for 4 to 5 hours - but it does not require much skill or effort.

Makes 4 cups of sauce




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