Sunday, November 18, 2007

Bolognese Sauce

This was always Patrick's favorite. It takes some time, but it's worth it. I think that it's really delicious served over paparadelle with peas and generous lashings of freshly grated Parmeseano Reggiano. It's best to use homemade or unsalted stock. If you use canned stock with salt, don't add any other salt until it's reduced and you taste it.

2 tbl olive oil
2 tbl butter
1/4 cup diced pancetta
1/2 onion, diced
1 stalk celery, diced
1 carrot, diced
1 clove garlic, chopped fine
1/2 pound ground beef
1/2 pound ground pork
1/2 tsp thyme
1-2 tbl tomato puree
1/2 cup white wine or dry vermouth
1/2 cup heavy cream
2 cups stock, mixture of beef & chicken (veal stock would be excellent), unsalted
salt & pepper to taste

In the butter and oil, saute the onion,celery, carrot, pancetta, and garlic with a pinch of salt & thyme. Add the meats and season with a pinch of salt, pepper, & thyme. Cook until no longer pink. Add the tomato paste and cook 3 minutes, stirring. Add the wine and reduce by half. Add the cream and reduce by half. Add the stock, bring to a boil, reduce heat and simmer, partially covered, for 2 hours. You should check on it every 20-30 minutes so that it doesn't get to dry. If it does just add some water and let it keep cooking.

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