Yields:
1 Serving
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
2 Hr
Total Time:
2 Hr 20 Mins
Homemade bolognese sauce is seriously oh-so good and worth the wait. The flavors in this sauce are deep and complex, and will take your favorite pasta to the next level. For some reason whenever a pasta sauce calls for wine or alcohol, I’ve always skipped it for whatever reason (I don’t have a bottle that I want to open, I already had the bottle of wine that I was supposed to use, you know how it goes). But this time, I happened to have a bottle of Sauvignon Blanc that I used in this recipe and WOW it really took this to the next level. Don’t be like past me, use the wine in this sauce it will be worth it! And then hey, you can have the rest of the bottle. You deserve it.
Ingredients
Adjust Servings
Instructions
- In a large stock pot heated on medium heat, add oil and butter until the butter melts. Add the pancetta, cooking until each piece has become browned and crispy, about 3 minutes. Add chopped onion and garlic, cooking / stirring until the onion has become soft and almost translucent, about 3 - 4 minutes. Add celery and carrot, cook for another 2 minutes.
- Add ground beef and pork, using your spoon or spatula to break it into small crumbles as it cooks. Add salt and pepper to taste. Continue to cook the meat until it is mostly browned and lost most of it's pink color.
- Add the wine, and let simmer gently for a 2 minutes. Add the tomato sauce, the milk, and the beef stock. Stir together to combine, and turn heat down to low. The sauce should be barely simmering, with only a few bubbles reaching the top every so often. Let the sauce simmer uncovered for 2 hours, stirring occasionally. If you find that the sauce is getting too thick (looking more like sloppy joes instead of pasta sauce) add 1/2 cup of water or beef stock.
- When the 2 hours are close to being done, place a large pot of water on the stove to boil your favorite pasta. Follow the cooking directions on the box / bag. Combine cooked pasta with a generous portion of the bolognese sauce, and top with parmesan cheese.
