Calling this bolognese “classic” could be a stretch. Recipes for bolognese are like recipes for chili: every cook has their own way to make it. But when I think of a classic bolognese sauce, I think of one that tastes like this. Meaty, garlicky, slightly fatty, and clinging to the curls of fusilli pasta.
classic bolognese sauce
- 1/4 cup extra virgin olive oil
- 4 oz pancetta diced
- 2 onions finely chopped
- 2 stalks celery finely chopped
- 1 large carrot peeled and finely chopped
- 1 head garlic chopped
- 2 sprigs rosemary finely chopped
- 2 bay leaves
- salt and pepper
- 1 1/2 pounds 80/20 ground beef
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 2 cups milk at room temperature
- 1 1/2 cups white wine (I used Pinot Grigio)
- 2 T tomato paste
- 2 28- ounce cans Italian pureed tomatoes
- 2 cups beef stock
- 2 cups chicken stock
Heat the oil in a large, heavy bottomed pot over medium-high heat. Add the pancetta to the pot, and cook until golden brown.
Once the pancetta is cooked, add the onion, celery, carrots, garlic, rosemary, and bay leaves. Season with salt and pepper. Cook the vegetables until softened, about 5 minutes.
Add the ground beef, pork, and veal to the pot. Season with salt, pepper, nutmeg, and cloves. Cook the meat, and crumble with a wooden spoon. Add the milk and cook for one minute.
Pour in the wine. Allow to cool until the smell of alcohol is not strong. Add the tomato paste, pureed tomatoes, beef stock, and chicken stock. Bring to a boil, then reduce heat to low. Allow to simmer, uncovered, for two hours.
Store in airtight container in refrigerator for up to 3-4 days, or in the freezer for up to six months.
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