Bolognese is the Italian name for what American's would consider a basic meat and tomato sauce. However, an authentic bolognese is so much more; meaty, yet with a more delicate, aromatic, creamy and subtle flavor. This dish has become one of my favorites to serve family and guests!
- 1/4 cup butter
- 1 large yellow onion (finely diced)
- 2 large celery stalks (finely diced)
- 4 cloves garlic (very finely diced)
- 4.5 oz pancetta (diced to 1/4" cubes)
- kosher salt
- black pepper (freshly ground)
- 2 1/2 lbs ground meat (veal, pork and beef or all beef)
- 1 cup dry white wine (like a chardonnay)
- 2 cups milk (I prefer whole milk)
- 28 oz San Marzano tomatoes (canned, both liquid and tomatoes, diced)
- 1 cup beef stock (have extra on hand to add later)
- 2 knobs butter
- Heat the butter and olive oil together in a large saucepan over medium heat. I'm partial to a large Le Creuset dutch oven for this...
- Get the full instructions at The Free Spirited Woman