Traditional Bolognese Sauce

• portions: 16 servings
• temps actif: 10 minutes
• temps total: 4 hours 10 minutes

Ingrédients

1 tablespoon olive oil

1 tablespoon unsalted butter

1 ½ pounds (680 grams) ground beef

1 ½ pounds (680 grams) ground pork

6 ounces (170 grams) pancetta (chopped finely)

½ teaspoon salt

¼ teaspoon black pepper

11 ounces/2 cups (311 grams) onion (finely chopped)

2 celery stalks (finely chopped)

1 ½ cup (172 grams) carrot (finely chopped)

5 garlic cloves (grated or finely chopped (optional, see note)

1 cup (236 ml) white wine, or red if you prefer (see note)

3 ½ cups (794 grams /28 ounces) good quality can tomato puree/passata

1 cup (236ml) whole milk

1 cup (236 ml) beef stock or broth (low sodium if possible) see note)

Instructions

To a large, wide pan or a large high-sided skillet. Add the oil and butter over medium-high heat. When the butter is melted and bubbly, add the beef, pork, pancetta, salt, pepper. Brown, breaking up the meat while cooking.

When the meat is browned, add the onion, celery and carrots, mix well and cook for 3 minutes. Stir in the garlic and cook for 2 more minutes. You can drain any grease at this point if you wish.

Add the wine, stir and allow to cook and reduce slightly for about 3 minutes. Add the tomato purée, milk, stock and mix well.

Partially cover and simmer for 4 hours, stirring often to prevent it sticking to the bottom. If any fat rises to the top, use a spoon to skim it off.

If you find that the liquid is not reducing, remove the lid completely and make sure the sauce is bubbling. It may get messy.

When done, taste for seasoning and adjust to your taste.

Nutrition

• Taille de Portion: 1 cup
• Calories: 270 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 10 g
• Cholestérol: 57 mg
• Sodium: 171 mg
• Glucides Totaux: 9 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 16 g