Wednesday, May 19, 2010


I make a big batch of this robust Bolognese Sauce and serve some and freeze some in plastic containers to use on evenings when all I can muster to do is reheat this and boil some pasta. It is very hearty so very tasty with just pasta, it works perfectly as the sauce for a pizza and then you don't need to also add meat.
My family doesn't like to see a lot of chunks of vegetables in their sauces so I either spend more time dicing more finely or toss the vegetables in a food processor for a nice fine mince. Feel free to switch the ingredient amounts of the veal and beef to suit your budget.
1/2 cup olive oil
4 tbl unsalted butter
2 medium Vidalia onions finely diced
1 large carrot finely diced
4 stalks of celery finely diced
6 cloves garlic minced
1 lb ground veal
1 lb ground pork
1/2 lb ground sirloin
1/4 lb pancetta finely diced
1/2 cup whole milk
1 (28 oz) can San Marzano crushed tomatoes
1/2 cup white wine
1/2 cup low sodium chicken broth
1-1/2 cups low sodium beef broth
Heat oil and butter over medium heat. Add onion, celery, carrot and garlic and cook until carrots are soft and onions translucent. Add the veal, pork, beef and pancetta and brown over medium-high heat for 15-20 minutes. Add milk and simmer until most of the liquid is cooked out..about 10 minutes. Add tomatoes and simmer about 15 minutes. Add wine and broth and bring to a boil. Turn heat to a simmer and cook for 2-2-1/2 hours. Season with salt and pepper to taste.


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