Bolognese Sauce

  • Preparation Time10 mins
  • Serves180
  • DifficultyEasy
5 tablespoons olive oil
1 red onion, medium chopped
3 carrots, medium chopped
3 celery stalks, medium chopped
140g pancetta, cut into small cubes
1/2 teaspoon crushed red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves picked and chopped
1 pound ground beef
1 pound ground pork
1 pound ground veal
1 cup red wine
3 x 800g tins plum tomatoes
Salt and freshly ground black pepper
1 cup whole milk

Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon.

Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.

Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.

Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

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