Many recipes for Bolognese use crushed tomatoes, but this version uses tomato puree. This not only increases the richness, but it brings the meat to the forefront of the sauce. If you can’t find Pancetta at your deli counter, just substitute thick bacon. Try it tossed with fresh pasta first, and then once you’ve seen the possibilities, use it everywhere. Feel free to make a double batch and freeze half into 3 quart sized freezer bags for Bolognese on demand in your crappy little kitchen.
- 3 Tablespoon Extra virgin olive oil
- 2 Cup Pancetta, small dice
- 1 Cup Yellow onion, minced
- 1/2 Cup Carrot, minced
- 1/2 Cup Celery, minced
- 3 Tablespoon Garlic, minced
- 1 Pound Ground veal
- 1 Pound Ground pork
- 1/2 Cup Dry red wine
- 2 Bay leaf
- 28 Ounce Beef stock, or broth
- 15 Ounce Tomato puree, canned
- 1 Cup Whole milk
- 1 Tablespoon Fresh thyme, chopped
- Sea salt, to taste
- Black pepper, to taste
- Parmigiano-Reggiano Parmesan cheese, as needed
Place your 8-quart stockpot over a medium-high heat and add the olive oil. Add the pancetta and sauté until it begins to brown, about 6 minutes. Add the onion, celery, carrot and garlic, sautéing for 5 minutes, stirring occasionally. Carefully add the veal and pork, sautéing until brown and cooked through. Break up meat with the back of fork. This should take another 10 minutes.
Pour in the wine and add the bay leaves. Simmer for about 10 minutes until the liquid is slightly reduced. Stir in the stock and tomato puree.
Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 1 hour 15 minutes. Stir in the whole milk, and season with the fresh thyme, and to your tastes with salt and pepper. Serve warm with Parmesan cheese grated over the top.