Grandpa Joe's favorite
Bolognese Sauce

Mille grazie to Mario Batali.  This is one of his best.

About this recipe

This sauce is not part of my Italian heritage.  To my ancestors, Bologna could have been located in a foreign country.  After my first experience with Bolognese Sauce as an adult, however, I realized how diverse Italian cuisine really is.  Thanks to Mario Batali and his Molto Mario television program, I can now tempt you with his wonderful recipe (also see third Note below).

Ingredients

  • 5 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely diced
  • 1 rib celery, finely diced
  • 1 carrot, finely diced
  • 2 cloves garlic, finely chopped
  • 1 pound ground veal
  • 1 pound ground pork
  • 4 ounces pancetta, diced
  • 6 ounces tomato paste
  • 1 cup whole milk
  • 1 cup dry white wine
  • kosher salt
  • freshly ground black pepper

Directions


  1. Heat the oil and butter in a 6-8 quart, heavy-bottomed pot,set over medium heat, until hot.  Add the onions, celery, carrots, and garlic.  Cook until the vegetables are translucent, but not browned, 5-10 minutes.  Remove the vegetables and set them aside.
  2. Add the meats to the same pot.  Increase the heat to high, and stir frequently until the meats are well-browned, about 20 minutes.
  3. Add the vegetables back to the pot, stir in the tomato paste, and cook for another 10 minutes. 
  4. Add the milk and wine, bring to a boil, and then simmer, covered, over medium-low heat for 90 minutes.
  5. Season with salt and freshly ground black pepper before serving.
Bolognese Sauce with homemade tagliatelle.

Notes

  • Smoked bacon is not a substitute for pancetta, which is cured and seasoned pork belly, but not smoked.  Bacon's smoky flavor will overwhelm and spoil this dish.
  • Bolognese Sauce is served traditionally over tagliatelle or papardelle pasta, and always with Parmigiano-Reggiano cheese.
  • After more research and many test batches, I have created my own version of this recipe.  It is listed on the Recipes page, under Sauces, as Ragu Bolognese.
Posted: March 2014.