Prep 30 mins
Cook 3 mins
Finally found the recipe for my old restaurant Bolognese. Is wonderful with fettucine, but also makes great lasagne. You can use all beef or pork or whatever you prefer. Note - the better stock you use, the better it will be!
- 2 tablespoons olive oil
- 1 small onion, Minced
- 1 medium carrot, peeled and minced
- 1 stalk celery, minced
- 1⁄4 cup bacon or 1⁄4 cup pancetta, minced
- 1⁄2 lb ground lean pork or 1⁄2 lb turkey
- 1⁄2 lb lean ground beef
- 3⁄4 cup dry white wine
- 28 ounces plum tomatoes, can drained (reserve juice)
- 1 cup beef or 1 cup chicken stock
- salt & freshly ground black pepper
- 1 cup heavy cream
- 1⁄4 cup freshly grated parmesan cheese
- Saute the onions, carrots, celery and bacon over medium heat. Cook, stirring occasionaly until veggies are tender, about 10 minutes.
- Add the ground meat and cook. Stir until all lumps are broken up and all traces of red are gone.
- Add the wine and/or tomato juice from the whole tomatoes, raising the heat slightly. Cook until most of the liquid is evaporated, about 5 minutes.
- Crush the tomatoes and add to the pot, stir and add the stock.
- Turn heat to low and cook at a simmer, stirring occasionaly to break up any remaining clumps.
- After an hour or so add salt and pepper.
- Cook for at least another hour, until most of the liquid has evaporated and the sauce is very thick. This sauce may be frozen at this point -reheat before completing.
- Add the cream (1/2 & 1/2 or milk if ok, too) and cook for another 15 to 30 minutes. Taste and add more salt and pepper if needed.
- Serve with any dried or fresh pasta (I think fettucine is the best)topping with the fresh parmesan. Makes a great lasagne as well.