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Bolognese Sauce Recipe

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

Judith Dimiceli


2 medium onions, finely chopped
4 celery ribs, chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 cup extra virgin olive oil
1/4 pound pancetta or bacon pulsed in food processor
1 pound ground veal
1 pound ground pork
1 6 ounce can tomato paste
1 cup whole milk
1 cup dry white wine
1 cup water
1 teaspoon fresh thyme leaves
1 1/4 teaspoons sea salt
1/2 teaspoon black pepper

Saute' veggies in oil over medium heat stirring occasionally until softened about 5 minutes
Add pancetta, veal and pork until no longer pink about 6 minutes
Stir in tomato paste, milk, wine, water and thyme
Gently simmer, covered, until thickened 1 to 1 1/2 hours
Add salt and pepper and remove from heat

Personal Notes:
Personal Notes:
Great served over spaghetti or in lasagna




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