Bolognese

Bolognese is a meat-based sauce that originated in the Bologna, Italy.  So how is this different from the meat sauces we are use to eating here?  Bolognese is not a tomato forward sauce.  It is a meat forward sauce.  It also calls for milk, something that is not typical in many recipes for ragu here.  

A thicker pasta is needed to hold on to the sauce. Traditionally, it is paired with tagliatelle pasta but fettuccine or rigatoni work well too.  

The mix of meats and vegetables makes the sauce hearty and comforting.  It is a great weeknight meal but is also great for a Sunday Supper.  If you have meat lovers, they will love this dish.

Ingredients
2 tablespoons of olive oil
3 tablespoons of butter
1 carrot, finely diced
1 medium onion, diced
1 celery stalk, finely diced
1 clove of garlic, minced
1 pound of pork, ground
1 pound of veal, ground (use beef if you can't find veal)
1/4 pound of pancetta, small cubed or minced
6 oz. tomato paste
1 cup of milk
1 cup of wine, red or white
Salt & pepper to taste
Parmigiano-Reggiano, grated

In a large saucepan, heat the olive oil and butter.  Add the onions, celery, garlic and cook over medium heat until the vegetables are soft but not brown.

Next add your pork, veal and pancetta.  Stir and mix the meats breaking them up into smaller pieces.  A trick I use to break up ground meat is a potato masher.  While the meat is cooking, give it a few smashes with the potato masher.  It will crumble more evenly.  

Once browned, add the tomato paste, milk and wine and simmer over medium-low heat for 1 to 1 1/2 hours, stirring occasionally.  Season with salt and pepper.

The sauce will thicken and the flavors will intensify as it cooks down.  Remember to always add your al dente cooked pasta to your sauce pot before serving.  By doing this the pasta finishes cooking in the sauce and has time to absorb the flavor.  The starch from the pasta also thickens or tightens up the sauce.  Finish the dish with grated cheese. 

I always double this recipe and freeze half so I can have Bolognese whenever I get the craving.