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Bolognese sauce

This sauce is incredible. Shout out to FoodNouveau.com:


pasta of your choice

2 tbsp olive oil

4 tbsp butter

1 large yellow onion, finely diced

2 large celery stalks, finely and evenly diced

2 large carrots, finely and evenly diced

4 cloves garlic, finely diced

150g pancetta in 1/4 – 1/2 inch cubes

1 kg lean ground beef (best quality you can get)

1 cup dry white wine, or red, it doesn’t matter

2 cups milk

1 28oz can san marzano whole tomatoes, diced

1 cup beef stock


a few knobs of butter

freshly grated parmesan



1. fry up onion, carrot, celery, and garlic on MED for 5 min, with a good pinch of salt – maybe 1/2 tsp, but more is okay too – and make sure when chopping your veggies to make a good soffrito (maybe you know what this means?)

2. add pancetta to the mix, stirring here and there, cook for 10 min or until it’s golden brown and the vegetables are tender (the pancetta never got golden for me, so don’t worry about this too much – i think it’s probably because i just used the pc brand?)

3. increase heat to HIGH and add the ground beef a third at a time, allowing the water to boil off before adding the next third (approximate as best as you can on this step – the point is to get the meat to brown, and it won’t do that if there’s excess liquid)

4. when you’ve added all the meat and don’t see any pinkness, allow it to cook another 15 min so that the meat becomes somewhat crispy on the bottom layer, making sure it caramelizes but doesn’t burn (just keep an eye on it)

5. in the last 5 of the 15 minutes, turn the heat down to medium

6. add the wine to deglaze the pan, making sure to scrape off all the good shit, for about 2-3 min

7. add milk, tomatoes, stock, one teaspoon of salt and a “good grinding” of pepper, bring to a boil and then lower the heat to a simmer

8. let it simmer for a loooong time, at least 4 hours


SLOW COOKER METHOD: after 7, upon bringing it to a boil, I put everything into a slow cooker on high until it was consistently simmering, then turned it down to low, and left it, slightly uncovered, for 7 hours.

TO SERVE: in a large bowl, mix the pasta, desired amount of sauce (the more the better), one or two knobs of butter per serving (interpret knob as you will) as well as a liberal amount of fresh parm – and don’t even think about getting stingy with the cheese, since this is hardly the appropriate time to start thinking about calories or your general health. BON APPETIT

TO SERVE (alternate): eat it as is, as a kind of meat soup


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