bolognese

Bolognese (click the link above to view the original post)

inspired by Gourmet magazine

Yields about 8 cups

1 tablespoon olive oil

2 medium yellow onions, chopped fine

4 celery ribs, chopped fine

2 carrots, chopped fine

4 garlic cloves, minced

4 oz pancetta, chopped

16 oz ground beef

16 oz ground pork

12 oz tomato paste

1/2 cup heavy cream

2 cups white wine

kosher salt and freshly ground black pepper to taste

In a non-stick pan over medium-high heat cook the onion, celery and carrots until softened. Add the garlic and cook until fragrant. Push the vegetables to the sides of the pan and brown the meat in the center, incorporating the vegetables as it cooks. Add tomato paste, cream, and white wine and bring to a simmer. Simmer over low heat until thick and flavors deepen, about 1 hour. Season to taste with kosher salt and pepper. Serve over fresh pasta.

recipes > savory sauces (3)