Bolognese Sauce

• Gluten free

• Meat

  • 1 lb Ground pork
  • 1/4 lb Pancetta or slab bacon
  • 1 lb Veal, ground

• Produce

  • 2 Carrots, medium
  • 4 Celery, ribs
  • 5 Garlic cloves
  • 2 Onions, medium
  • 1 tsp Thyme, fresh leaves

• Canned Goods

  • 1 (6-ounce can Tomato paste

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1 cup Whole milk

• Beer, Wine & Liquor

  • 1 cup White wine, dry

• Liquids

  • 1 cup Water

Found on epicurious.com

Description

Ingredients

• 2 medium onions, finely chopped
• 4 celery ribs, finely chopped
• 2 medium carrots, finely chopped
• 5 garlic cloves, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped
• 1 pound ground veal
• 1 pound ground pork (not lean)
• 1 (6-ounce) can tomato paste
• 1 cup whole milk
• 1 cup dry white wine
• 1 cup water
• 1 teaspoon fresh thyme leaves
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper

Directions

• Preparation Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes. Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat. Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

Nutrition