I Went to Bologna to Make the Best Bolognese Sauce Recipe For You

Von Vincenzo's Plate · 180 Min.

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Zubereitung

1. Blend the pancetta in a food processor until finely chopped.
2. In a large pot over low-medium heat, add 2 tablespoons of EVOO and the blended pancetta and let it sweat gently. Add the onion, celery and carrots and cook covered for about 10 minutes, checking and stirring every 2 minutes to prevent burning.
3. After about 7 minutes, when the vegetables are tender and glossy, add a splash of red wine, cover again and let it finish cooking.
4. Drizzle in a little more EVOO, add the ground beef and pork, and break up the meat with a wooden spoon, mixing it into the soffritto until well incorporated.
5. Once the meat turns grey, pour in the remaining wine and mix well. Simmer for 10 minutes, then season generously with salt and pepper.
6. Stir in the tomato paste until spread through the meat, then add the passata and peeled tomatoes.
7. Cover and cook on low heat for 3 hours, checking every 30 minutes, stirring and making sure nothing sticks to the bottom.
8. After 3 hours, remove the lid, stir well and cook uncovered for 1 more hour, scraping the bottom of the pot as you stir and keeping the heat low.
9. Taste and adjust the salt and pepper.
10. Optional: for a silkier sauce, add a splash of full cream milk and cook for another 5 minutes.

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