Slow cooked Bolognese sauce is the Grandfather of all Italian Sauces. Your time will be well rewarded with this delicious, rich sauce. Once prepared this sauce freezes well and keeps in the fridge for 1 week.
This recipe contains celery, onions, carrots, garlic, pancetta, veal (ground), pork (ground), cream, sage (fresh), parsley, tomatoes (san marzano), tomato paste, chicken stock, wine (red, dry), bay leaves, crushed red pepper, cheese (parmesan), sea salt, black pepper
8 - 10 Servings
- 4 celery, small, diced
- 1 onion, medium, diced
- 4 carrots, medium, diced
- 4 clove(s) garlic, minced
- 100 g. pancetta, diced
- 17/40 kg. ground veal
- 17/40 kg. ground pork
- 1/2 cup(s) light cream (10%)
- 4 sage leaves
- 4 tbsp. parsley
- 1 can(s) oz. can San Marzano tomatos, whole, peeled
- 1 can(s) oz. can tomato paste
- 1/2 cup(s) chicken stock
- 5 1/2 cup(s) dry red wine
- 2 bay leaves
- 2 tsp. chile flakes
- 1/2 cup(s) grated parmesan cheese
- sea salt
- 1. Preheat oven to 275F
- 2. In a large skillet over medium heat cook diced pancetta for 3 - 5 minutes, until it begins to brown and release fat.
- 3. Add diced vegetables and cook for 10 minutes until they are soft.
- 4. In a dutch oven over medium heat add olive oil.
- 5. Add garlic cook for 2 minutes until fragrant.
- 6. Add meat and once it begins to brown, stir in ¼ cup of cream.
- 7. Cook through for 5-7 minutes, and then stir through chopped sage and 2 tbsp parsley.
- 8. Mix in cooked vegetables and pancetta to the ground meat in the dutch oven.
- 9. Cook for a further 5 minutes, or until any remaining liquid is absorbed.
- 10. Add wine to the mixture, stirring constantly and reducing heat to medium low.
- 11. Using a hand mixer puree the canned whole tomatoes, then add to meat and vegetable mixture in the dutch oven along with the tomato paste and chicken stock.
- 12. Stir in chile flakes and add in bay leaves.
- 13. Place in oven without a lid for 3.5 - 4 hours until fat has risen to the top, separating from the meat.
- 14. Allow to cool, then Option A: place in fridge overnight for fat to solidify on top, the next day remove all fat.
- 15. Set aside 1 cup of fat.
- 16. Slowly reheat oven medium low heat, gradually stirring through reserved fat.
- 17. Option B: Once cooled, carefully remove most fat leaving approximately one cup to remain in sauce.
- 18. Place over low heat.
- 19. As sauce is heating stir through 2 tbsp of chopped parsley, grated parmesan cheese, and ¼ cup cream. Season with sea salt and pepper.
- 20. Serve with your choice of pasta topped with fresh grated cheese.