Paris-Brest
For perfect bolognese, cook for at least 2 hours or longer for a bold meaty pasta sauce with sweet and tender meat.
Bella Bolognese
2015-01-15 05:52:47
A lush decadent meat sauce perfect with either spaghetti or linguine.
Cook Time
2 hr
Nutrition Facts
Serving Size
2388g
Amount Per Serving
Calories 3832
Calories from Fat 2242
% Daily Value *
Total Fat 250g
385%
Saturated Fat 82g
411%
Trans Fat 5g
Polyunsaturated Fat 20g
Monounsaturated Fat 123g
Cholesterol 790mg
263%
Sodium 4001mg
167%
Total Carbohydrates 142g
47%
Dietary Fiber 19g
74%
Sugars 109g
Protein 232g
Vitamin A
288%
Vitamin C
161%
Calcium
84%
Iron
108%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 5 oz. pancetta
- 1 celery rib, minced
- 1 cup yellow onion, chopped
- 1 carrot, shredded
- 2 garlic cloves, minced
- 1 tablespoon dried oregano
- 1/4 cup olive oil
- 1 1/4 lbs. ground chuck
- 1/2 lb. ground pork
- 1/2 cup dry red wine
- 1 28 oz Italian plum tomatoes
- 1 1/2 cups warm milk
- 2 tablespoons heavy cream
Instructions
- Cook pancetta in large pot over medium-high heat, until fat has rendered. Add the oil, celery, onions, carrot, garlic and oregano and cook, stirring frequently, until soft and lightly browned, about 15 minutes. Add ground chuck and pork stirring occasionally, until broken up and lightly browned and beginning to sizzle, about 5 minutes. Add tomatoes and the wine to the pot; cook until evaporated, about 4 minutes. Reduce the heat to low and simmer the sauce and stirring occasionally, adding the milk a little at a time, until all milk has been added.
- Cook the sauce until very thick for 1 to 2 hours. Season sauce with salt and pepper; add the 2 tablespoons heavy cream to sauce. Serve with your favorite type of fresh pasta.
Notes
- To obtain the best texture, be careful not to break up the meat too much when cooking and stirring.
- Meat cooked in milk does not dry out and toughen but remains tender. You can simmer the sauce just until the liquid has reduced to the right consistency rather than waiting for the meat
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