Bolganese sauce - Everything Anna
The finest Bolognese is the result of the freshest ingredients simmered over time...In the end the sauce gels and the flavours fuse...
Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

2
3
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 3 tablespoons unsalted butter
  • 1 small onion, minced
  • 1 small carrot, minced
  • 1 celery stalk, minced
  • 1 ounce pancetta, minced
  • 1 pound ground milk-fed veal
  • 1/2 pound lean ground beef
  • 1/4 pound lean ground pork
  • 1 cup whole milk
  • 1 cup white wine
  • 1 (28-ounce) can diced San Marzano tomatoes
  • 1 (14-ounce) can crushed San Marzano tomatoes
  • Coarse salt and freshly ground pepper, to taste
  • 1 package Pappardella pasta, cooked according to package directions
  • Chunk good quality Parmesan

Preparation

Melt butter in large heavy saucepan over medium heat. Add onion, carrot, and celery; cook until soft, about 5 minutes. Add pancetta and cook 7 minutes. Add ground meats and cook until mixture breaks up but is not yet browned. Add milk and bring to simmer, cook 15 minutes. Add white wine and tomatoes. Reduce heat to low and partially cover. Cook 3 hours, stirring occasionally. Season with salt and pepper. 

To serve, add meat sauce to pasta and top with a good shaved Parmesan