Bolognese Sauce is the classic meat sauce from Emiglia Romagna. It is traditionally used in the local lasagne which is layered with fresh spinach pasta sheets, bechemel sauce and the meat sauce. Bolognese sauce is also enjoyed with fettucine, penne rigate, and rigatoni. During the winter it is used as a polenta sauce. I also like to use it to stuff red peppers. This sauce can be made in large batches and frozen for up to a month.
Ingredients:
1/8 cup butter
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1-1/2 pounds ground beef or veal, or a mixture
salt, to taste
freshly ground pepper, to taste
1/4 cup balsamic vinegar
1 (26 ounce) box pomi strained tomatoes or bottled passata
1/2 cup whole milk
1/8 cup butter
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1-1/2 pounds ground beef or veal, or a mixture
salt, to taste
freshly ground pepper, to taste
1/4 cup balsamic vinegar
1 (26 ounce) box pomi strained tomatoes or bottled passata
1/2 cup whole milk
Preparation:
Melt butter and oil in a large sauce pan. When butter foams, add onion, carrot, and celery. Sauté over medium heat until translucent and light golden in color. Add meat. Stir and cook until meat is browned. Season with salt and pepper. Increase heat to high and add balsamic vinegar. Cook until 90% of vinegar is absorbed. Reduce heat to medium. Add tomatoes. Stir and cover. Reduce heat to medium low. Simmer 1 1/2 hours until sauce reaches a medium-thick consistency. Stir every 20 to 30 minutes during cooking. After sauce has cooked, remove lid, add milk, stir and cook uncovered for 5 minutes. Taste and adjust salt and pepper.
Melt butter and oil in a large sauce pan. When butter foams, add onion, carrot, and celery. Sauté over medium heat until translucent and light golden in color. Add meat. Stir and cook until meat is browned. Season with salt and pepper. Increase heat to high and add balsamic vinegar. Cook until 90% of vinegar is absorbed. Reduce heat to medium. Add tomatoes. Stir and cover. Reduce heat to medium low. Simmer 1 1/2 hours until sauce reaches a medium-thick consistency. Stir every 20 to 30 minutes during cooking. After sauce has cooked, remove lid, add milk, stir and cook uncovered for 5 minutes. Taste and adjust salt and pepper.