Name: Bolognese Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT2H30M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 16 or enough sauce for 2 (9 by 13-inch) pans lasagne
Ingredients: 5 tablespoons olive oil; 1 red onion, medium chop; 3 carrots, medium chop; 3 celery stalks, medium chop; 5 ounces 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 (28-ounce) cans pelati tomatoes*; Kosher salt and freshly ground black pepper; 1 cup whole milk

Directions

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.

Cook’s Note

Pelati tomatoes are whole canned tomatoes.

Bolognese Sauce

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