Bolognese Sauce

Comfort food at its finest, this bolognese sauce hits the spot every time.  If you don't subscribe to it already, the  ANNA magazine is absolutely a stunning compilation of wonderful recipes.  This bolognese sauce comes from ANNA and it is perfect.

As the fall days are getting crisp and cool, let this sauce simmer up a fragrance in your home that is irreplaceable.  It freezes well, so make lots and then you can have it any day of the week....even on those crazy busy school nights.

Enjoy!

From ANNA magazine:


3 tablespoons unsalted butter
1 small onion, minced
1 small carrot, minced
1 celery stalk, minced
1 ounce pancetta, minced
1 pound ground veal
1⁄2 pound lean ground beef
1⁄4 pound lean ground pork
1 cup whole milk
1 cup white wine ( I use red too and it is great)
1 (28-ounce) can diced good-quality tomatoes
1 (14-ounce) can crushed good-quality tomatoes
Coarse salt and freshly ground pepper, to taste

Melt butter in large heavy saucepan over medium heat. Add onion, carrot, and celery; cook until soft, about 5 minutes. Add pancetta and cook 7 minutes. Add ground meats and cook until mixture breaks up but is not yet browned. Add milk and bring to simmer, cook 15 minutes. Add white wine and tomatoes. Reduce heat to low and partially cover. Cook 3 hours, stirring occasionally. Season with salt and pepper.

Makes 4 cups.

Note: Use 2 cups of Bolognese sauce for 1 pound of uncooked pasta. Sauce becomes very thick as it cools. When serving, leave a bit of the pasta water with the pasta when combining with Bolognese sauce to thin it. Sauce can be frozen for up to 1 month. For best results, ensure that the cooking temperature is set at low for the final cooking stage.