Name: Bolognese Sauce
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT10H10M0.000S
Yield: 3 quarts
Ingredients: 1 1/2 cups red wine; 1 pound ground beef; 1 pound ground pork; 2 ounces pancetta, cubed; 2 cloves garlic; 1 1/2 tablespoons olive oil; 1 onion, diced; 1 cup diced celery; 1 carrot, shredded; 1 tablespoon salt; 1/4 cup tomato paste; 1 quart pureed tomatoes; 1 pint turkey stock, or more as needed; 1 ounce sugar; 1 teaspoon crushed red pepper; 3 ounces chopped fresh parsley; 1 ounce chopped fresh oregano; 3 ounces fresh basil, chiffonade

Directions

Massage 1 cup red wine into the beef and pork mixture in a bowl and let sit, covered and refrigerated, for 6 hours.
Place the pancetta and garlic in a food processor and puree until smooth. Add the olive oil to a sauce pot and cook the pancetta/garlic paste, stirring often to break up, until the mixture is sizzling. Add the onions and cook until translucent. Add the celery and carrots and cook for 5 minutes. Push the vegetables to one side of the pot, then lay the meat into the pot with the salt. Try not to turn the meat over until caramelization occurs. Then mix in with the vegetables and cook at high heat until all the liquid disappears, 30 to 40 minutes. Add the remaining 1/2 cup red wine, then cook to au sec (until nearly dry). Add the tomato paste and mix into the meat; brown. Stir in the tomato puree, turkey stock, sugar and crushed red pepper. Cover and simmer, checking every 20 minutes and adding more turkey stock as needed, for 2 hours. Add the parsley and oregano, then cover and continue cooking for another hour. Continue cooking until all the liquid is au sec and finish with the fresh basil. Adjust the seasoning with salt and pepper.