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
celery
carrot
120 ml
white wine
200 g
passata
15 ml
tomato paste
whole milk
45 g
extra virgin olive oil
240 g
beef stock
In a dutch oven, render the pancetta with olive oil
Make a soffritto with the veggies. Cook over low heat until softened but not browned ~10 mins
Raise the heat to medium. Add the meat and cook until it sizzles and browns ~10 mins
Add the wine to deglaze. Cook over medium heat until it has completely evaporated
Add the tomato paste and passata and mix well. Add the beef stock and simmer, covered, for about 2 hours. Halfway through add milk if using and let evaporate fully. Add water as needed so it doesn't dry out
At the end, the sauce should have a rich maroon hue and be thick and glossy. Season with salt and pepper before serving