Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Bolognese Sauce
- Level: Easy
- Yield: 16 or enough sauce for 2 (9 by 13-inch) pans lasagne
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 334
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 9
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 18
- Cholesterol
- 62
- Sodium
- 708
- Total: 3 hr 10 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 2 hr 30 min
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.