How to Make BOLOGNESE SAUCE like an Italian

By Vincenzo's Plate · 120 min

Ingredients

Instructions

1. Roughly chop the carrot, onion and celery, and cut the pancetta into strips. Blend the vegetables together with a hand blender.
2. Warm a medium-large pot over low-medium heat, then add 4–5 tablespoons of extra virgin olive oil.
3. Add the soffrito to the warm oil, stir, and let it simmer for about 10 minutes.
4. Add the beef and pork mince, breaking up the lumps with a wooden spoon as it cooks.
5. Season generously with salt and dried oregano if using, then add a glass of white wine and let it simmer, stirring occasionally, until it bubbles as the wine evaporates.
6. Add the passata and a sprinkle of pepper and mix well.
7. Add one glass of water, stir, cover and cook for 30 minutes, stirring every 10 minutes.
8. Uncover, mix well and break up any thick lumps of meat, then simmer uncovered for another 30 minutes, stirring every 10 minutes.
9. Meanwhile, bring 5 L of water to the boil in a second pot, add a tablespoon of rock salt and let it dissolve.
10. Cook the pasta in the boiling water according to the packet instructions, then drain.
11. Put a frying pan over low heat and spread a generous spoonful or two of sauce across the base.
12. Add the drained pasta with 2 spoonfuls of pasta water and toss until well coated, then add more sauce and mix again.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionTomatoCarrotBeefCeleryPorkPancetta