Recipes, Uncategorized

Bolognese Sauce

Bolognese Sauce



  • 2 tbsp Olive Oil
  • 60 gm Butter
  • 1 large Onion, finely diced
  • 2 large Carrots, finely diced
  • 2 large Celery stalks, finely diced
  • 2 Garlic cloves, finely diced
  • 125 gm Pancetta, diced (¼ inch cubes)
  • 2 lb lean ground Meat (bend of pork & beef or just beef)
  • 250 ml Dry White Wine
  • 500 ml Milk
  • 250 ml Beef Stock
  • 800 gm Tomatoes, diced


  • Set the large sauce pan over medium heat and heat the butter and oil together.
  • Add onion, carrot, celery, garlic and salt; sauté for 5 minutes, stirring often.
  • Add the diced pancetta until the veggies softened and pancetta brown.
  • Increase the heat to high and add meat slowly, stirring and breaking the lumps. Cook for 15 minutes, until the meat turns brown and caramelized, stirring occasionally.
  • Bring the heat to medium and pour in the white wine. Push the meat all around and scrape all the bits stuck to the bottom of the pan.
  • Add milk, diced tomatoes, beef stock, salt & pepper; lower the heat and let it simmer for 4 hrs, half covered. Stir occasionally and adjust the seasonings.
  • The sauce should be thick and more oil than water based.

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