To a large, heavy saucepan add the oil and
butter over medium-high heat.
When the butter is melted and bubbly, add the
beef, pork, pancetta, salt, pepper. Brown,
breaking up the meat while cooking.
When the meat is browned, add the onion, celery
and carrots, mix well and cook for 3 minutes.
Stir in the garlic and cook for 2 more minutes.
Add the wine, stir and allow to cook and reduce
slightly for about 3 minutes.
Add the tomato purée, milk, stock and mix well.
Partially cover and simmer for 4 hours,
stirring often to prevent it sticking to the
bottom. If any fat rises to the top, use a
spoon to skim it off.
When done, taste for seasoning and adjust to
your taste.
Originally Submitted
5/6/2018
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