Traditional Bolognese sauce
by taira
from: https://www.accademiaitalianadellacucina.it/sites/default/files/Rag%C3%B9%20alla%20bolognese%20-%20updated%20recipe_20%20April%202023.pdf
454 g
ground beef
150 g
pancetta
60 g
yellow onion
, chopped, chopped
celery
, chopped, chopped, chopped
carrot
120 ml
red wine
200 g
crushed tomatoes
, strained, strained
15 ml
tomato paste
whole milk
45 ml
extra virgin olive oil
240 g
beef stock
In a dutch over, fry the pancetta with olive oil
add the veggies and make a soffritto . Cooking over low heat for about 45 minutes until softened but not browned
Raise the heat to medium and add the meat, break it up, then cook for about ten minutes, always stirring, until it sizzles and browns.
Add the wine to deglaze. Cook over medium heat until it has completely evaporated
Add the tomato paste and strained tomatoes and mix well. Add the beef stock and simmer, covered, for about an hour
Add the milk and cook uncovered until the sauce has a rich maroon hue and is thick and glossy ~1 hour. Season with salt and pepper before serving