Bolognese Sauce
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
 
Slow cooked Bolognese sauce is the Grandfather of all Italian Sauces. Your time will be well rewarded with this delicious, rich sauce. Once prepared this sauce freezes well and keeps in the fridge for 1 week.
Ingredients
  • 4 celery, small, diced
  • 1 onion, medium, diced
  • 4 carrots, medium, diced
  • 4 cloves garlic, minced
  • 100 grams pancetta, diced
  • 0.425 kg ground veal
  • 0.425 kg ground pork
  • ½ cup light cream (10%)
  • 4 sage leaves
  • 4 tbsp parsley
  • 1 28 oz can San Marzano tomatos, whole, peeled
  • 1 6 oz can tomato paste
  • ½ cup chicken stock
  • 1½ cup dry red wine
  • 2 bay leaves
  • 2 tsp chile flakes
  • ½ grated parmesan cheese
  • sea salt and pepper
Instructions
  1. Preheat oven to 275F
  2. In a large skillet over medium heat cook diced pancetta for 3 - 5 minutes, until it begins to brown and release fat. Add diced vegetables and cook for 10 minutes until they are soft.
  3. In a dutch oven over medium heat add olive oil. Add garlic cook for 2 minutes until fragrant. Add meat and once it begins to brown, stir in ¼ cup of cream. Cook through for 5-7 minutes, and then stir through chopped sage and 2 tbsp parsley.
  4. Mix in cooked vegetables and pancetta to the ground meat in the dutch oven. Cook for a further 5 minutes, or until any remaining liquid is absorbed.
  5. Add wine to the mixture, stirring constantly and reducing heat to medium low.
  6. Using a hand mixer puree the canned whole tomatoes, then add to meat and vegetable mixture in the dutch oven along with the tomato paste and chicken stock.
  7. Stir in chile flakes and add in bay leaves.
  8. Place in oven without a lid for 3.5 - 4 hours until fat has risen to the top, separating from the meat.
  9. Allow to cool, then Option A: place in fridge overnight for fat to solidify on top, the next day remove all fat. Set aside 1 cup of fat. Slowly reheat oven medium low heat, gradually stirring through reserved fat. Option B: Once cooled, carefully remove most fat leaving approximately one cup to remain in sauce. Place over low heat.
  10. As sauce is heating stir through 2 tbsp of chopped parsley, grated parmesan cheese, and ¼ cup cream. Season with sea salt and pepper.
  11. Serve with your choice of pasta topped with fresh grated cheese.
Notes
Note in Step 9 there are two options as to how you proceed, one allowing the sauce to rest overnight and the second to finish the same day. If you have the time I would recommend allowing the sauce to rest overnight.
Recipe by Un Assaggio of Food, Wine, & Marriage at http://www.unassaggio.com/2016/01/19/bolognese-sauce/