Classic Bolognese Sauce

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Classic Bolognese Sauce Recipe

Servings: 8-10

Prep time: 30 minutes

Cook time: about 2 hours

Ingredients

  • 60g dried porcini mushrooms
  • 50g butter
  • 100ml extra virgin olive oil
  • 100g pancetta
  • 100g onions, finely chopped
  • 100g carrots, finely chopped
  • 100g celery, finely chopped
  • 4 chicken livers (about 75g), cleaned and finely chopped
  • 300g minced veal
  • 300g minced beef
  • 2 mild pork sausages, skin removed
  • 2 sprigs each of rosemary, sage, thyme, and oregano
  • 125ml dry white wine
  • 3 bay leaves
  • 2 tbsp triple-concentrated tomato paste
  • Sea salt and freshly ground black pepper
  • 150ml full-cream milk

Instructions

  1. Soak the porcini (60g dried) in warm water for 15 minutes, then drain, pat dry, and chop finely. Discard the soaking water.
  2. Melt the butter (50g) with the olive oil (100ml extra virgin) in a large heavy-based saucepan over medium heat. Add the pancetta (100g), onion (100g, finely chopped), carrot (100g, finely chopped), and celery (100g, finely chopped) and saute about 15 minutes, stirring often, until soft and fragrant.
  3. Add the chopped porcini, chicken livers (4 livers / ~75g, cleaned and finely chopped), minced veal (300g), minced beef (300g), and pork sausages (2 mild sausages, skin removed). Saute about 15 minutes, stirring regularly, until browned and the liquid they release has evaporated. Meanwhile, wrap the herb sprigs (2 sprigs each of rosemary, sage, thyme, and oregano) in muslin and tie securely (or just tie the sprigs together with string) to make a mazzetto odoroso.
  4. Stir in the wine (125ml dry white), add the herb bundle and bay leaves (3 leaves), and let the wine evaporate, about 5 minutes.
  5. Stir in the tomato paste (2 tbsp triple-concentrated) and 250ml water, season with sea salt and freshly ground black pepper, and mix well. Turn the heat to low, cover with the lid slightly ajar, and simmer very gently for 1 hour, stirring occasionally and adding water as needed.
  6. Stir in the milk (150ml full-cream) and cook 30 minutes more. Taste for seasoning, then discard the bay leaves and herb bundle.

From a cookbook.

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