"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Bolognese Recipe

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This recipe for Bolognese, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Todd & Penny

Category:
Category:

Ingredients:  
Ingredients:  
3 Tablespoons Olive Oil
1 medium Onion finely chopped
1 medium Carrot finely chopped
1 stalk of Celery finely chopped
1 Tablespoon Garlic finely chopped
pound Pancetta chopped
1 pound Ground Beef
1 pound Ground Veal
cup Red Wine
2 Tablespoons Tomato Paste
1 can Ground Peeled Tomatoes
3 Bay Leaves
Salt
Pepper
4 cups Hot Water as needed

Ricotta Cheese as needed

Directions:
Directions:
Heat olive oil in a wide 4 quart pan over medium heat.

Add chopped vegetables. Cook until tender and aromatic about 3 minutes.

Add pancetta. Cook until fat is rendered out of meat about 3-4 minutes.

Add beef. Cook until browned. Break up pieces as it cooks about 3-4 minutes.

Add veal. Cook until browned. Break up pieces as it cooks about 3-4 minutes.

Add wine. Stir and cook for 3-4 minutes until it is evaporated.

Stir in tomato paste and then add ground tomatoes.

Add bay leaves and salt and pepper. Cook until bubbly.

Turn down heat so sauce is just at a simmer. Stir frequently to prevent scorching. Adjust heat as needed. Cook until thick and dark colored about 2-3 hours.

If needed, add hot water to keep meat covered.

Serve over hot tagliatelle or other wide noodle with dollop of ricotta cheese in the middle.

 

 

 

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