This bolognese is a staple sauce that you can use on pasta, lasagna, manicotti, or even a casserole! Best of all, you can store the leftovers in the freezer for later use, especially on busy weeknights!
INGREDIENTS
- ▢1 pound ground chuck beef, (20% fat) – patted dry
- ▢1 pound ground pork , (patted dry)
- ▢¼ cup extra virgin olive oil
- ▢4 oz diced pancetta
- ▢1½ cups grated yellow onion, (from 2 medium-size onion)
- ▢¾ cup grated carrots, (from 2 medium-size carrots)
- ▢½ cup grated celery , (from 2 celery ribs)
- ▢1 tablespoon minced garlic
- ▢2 tablespoons tomato paste
- ▢1 cup dry red wine
- ▢28 oz San Marzano peeled tomatoes
- ▢1 cup milk
- ▢2 teaspoons dried oregano
- ▢2 cups broth, (beef or chicken)
- ▢2 sprigs rosemary
To serve:
- ▢grated parmesan cheese
- ▢fresh parsley
INSTRUCTIONS
- In a large deep skillet or sauté pan, heat the olive oil over medium heat. Add the pancetta and cook for 2 minutes. Stirring occasionally.
- Add the onion, carrots, and celery and saute for about 8 minutes. Season with a pinch of salt and pepper.
- Add garlic, and rosemary into the skillet. Cook for about 1 minute.
- Turn the heat to medium-high, push the soffrito to the side of the skillet, then add the ground chuck beef and minced pork to the skillet.Saute, stirring frequently and breaking up any large lumps. Continue cooking for about 8-10 minutes. The meat should be lightly browned but not crisp.
- Add the tomato paste into the skillet, stir for about 30 seconds.
- Lower the heat then pour in the red wine and let it simmer until the liquid is reduced in half or evaporated.
- Add the tomatoes, milk, oregano, and broth. Bring to a boil then reduce the heat to low. Simmer, uncovered for about an hour or an hour and a half or until you reach the desired thickness and taste.
- Season to taste with salt and pepper.
- Serve with pasta.
