Prep 30 mins
Cook 2 hrs
This meat sauce is a specialty of Bologna, Italy. It is from an old book called "Italian: The Essence of Mediterranean Cuisine." The photos are from my own attempt at the recipe.
- 2 tablespoons butter
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 tablespoons pancetta or 2 tablespoons bacon, finely chopped
- 1 carrot, finely sliced
- 1 stalk celery, finely sliced
- 1 garlic clove, finely chopped
- 12 ounces lean ground beef
- salt and pepper (to taste)
- 2⁄3 cup red wine
- 1⁄2 cup milk
- 1 (15 ounce) canchopped tomatoes with juice
- 1 bay leaf
- 1⁄4 teaspoon fresh thyme
- 1. Heat the butter and oil in a heavy saucepan or earthenware pot. Add the onion, and cook over moderate heat for 3 to 4 minutes. Add the pancetta and cook untion the onion is translucent. Stir in the carrot, celery, and garlic. Cook 3 to 4 minutes more.
- 2. Add the beef, and crumble it into the vegetables with a fork. Stir until the meat loses its red color. Season with salt and pepper.
- 3. Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3 to 4 minutes. Add the milk, and cook until it evaporates.
- 4. Stir in the tomatoes with their juice, and the herbs. Bring the sauce to a boil. Reduce the heat to low, and simmer, uncovered for 1 1/2 to 2 hours, stirring occasionally. Correct the seasoning before serving. Serve over pasta.