Bolognese
Added by Liv Haugen
A slow-cooked, authentic-style Bolognese with a mix of beef, pork, and pancetta that simmers for 3-4 hours. Makes a large batch (8 servings) that freezes beautifully. Equally good over tagliatelle or layered in a lasagne.
Servings
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Ingredients
500 gground beef chuck
500 gground pork neck
200 gpancettaItalian cured bacon
2onion
4carrot
4celery stalks
3 tbsptomato paste
2cans canned tomatoesgood quality
7 dlbeef stock
1 tspsugar
2 dlwhite wine
4 clovesgarlic
salt and pepper
Instructions
1
Peel and dice the onions, carrots, and celery into small cubes.
2
Heat a generous amount of olive oil in a large pot. Add the vegetables and cook over medium heat until soft and translucent — do not let them brown.
3
Brown the meat in batches in a separate frying pan over high heat to get good color (not steamed). Start with the pancetta, then the beef, and finish with the pork. Transfer each batch to the pot with the vegetables.
4
Add the tomato paste and sugar to the frying pan and cook for 2 minutes. Deglaze the pan with the white wine, scraping up all the browned bits. Pour everything into the pot.
5
Add the beef stock and canned tomatoes to the pot. Stir to combine.
6
Bring to a boil, then reduce to low heat. Simmer uncovered for 2.5-4 hours — the longer the better. Season with salt and pepper to taste.
7
Serve with tagliatelle or other good pasta and plenty of parmesan.
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