Prep 30 mins
Cook 2 hrs
Make italian sauce like a 5 star restaurant. Sure to be a crowd pleaser. This sauce was posted in our local paper by an Italian chef, whose mother made this sauce for their lasagna recipe (I'll post the lasagna recipe later if it's any good).
- 2 tablespoons butter
- 3 tablespoons olive oil
- 1 stalk celery, minced
- 1 medium onion, chopped
- 1 carrot, minced
- 6 ounces pancetta, diced
- 6 ounces ground pork
- 6 ounces ground veal
- 1⁄2 cup dry red wine (drinkable)
- 1 cup chicken stock (use low sodium or homemade)
- 14 ounces crushed tomatoes
- 1⁄8 teaspoon nutmeg
- 1 lemon, rind of
- salt and pepper (to taste)
- 2 tablespoons cream (may use more to your desired taste or color)
- Melt butter and olive oil in deep sauce pan over medium heat. Add onion, carrot and celery and sweat until soft (about 5 minutes).
- Add pancetta and sauté for a few minutes until lightly brown.
- Add ground pork and veal, and while it's cooking press with spoon to ensure coarse grind.
- Once meat is cooked through, add the wine and half of the broth and cook until the liquid is pretty much absorbed. (about 5-8 minutes).
- Add the remaining broth and cook until mostly absorbed again, then add tomatoes, nutmeg, lemon peel, and salt and pepper to taste.
- Reduce heat to low/medium-low and simmer covered for about 2 hours, stirring occasionally. Finish by stirring in the cream. (if you want lighter color, then increase the amount of cream to your taste).
This recipe is the bomb. It is the only way I make Bolognese, and it is killer in lasagne, but the recipe belongs to Emeril Lagasse, for his lasagne dish. That Italian chef who published it should know that is illegal to publish someone else's recipe in your own name.