Monday, February 2, 2009

A Hearty Meal For Those Cold Days

Bolognese Sauce is an excellent sauce for days when the wind is blowing and the cold is biting through your coat. Bolognese Sauce got its name because it is cooked in the traditional style of Bologna Italy, meaning it depends heavily on meats and cheeses. Production of cured pork products is an important part of the local food economy of Bologna Italy, such as, prosciutto, salami, and mortadella (which is similar to our bologna here in the US). It is a slow cooked meat sauce with vegetables and just a hint of tomatoes. Some recipes call for cream or milk to be added, but that is dependent on the taste of the individual. I prefer not to add the milk product, but the recipe below will show both ways.

Bolognese Sauce freezes well, so save yourself some time and double or triple the batch and freeze the rest for quick dinners on those slow days. You will want to serve your Bolognese Sauce over a hearty pasta like fettuccine or a ravioli, something that will be able to support the heavy sauce.

Bolognese Sauce

1/2 cup chopped pancetta
2 tbsp olive oil
2 tbsp unsalted butter
2 lb ground beef
2/3 cup finely shredded carrot
1 cup finely chopped celery
1/2 cup finely chopped onion
1 tbsp chopped garlic
Sea salt and pepper to taste
1 cup (give or take) red wine - any kind will do, pick one you like
1 can chopped tomatoes, with liquid
1 small can tomato paste
1 cup beef stock

1 pound pasta of choice
Grated Parmesan cheese for the top

1 cup milk, half 'n half or heavy cream, whatever is your preference
Note: You do not have to use the milk product if you do not want to. Traditional Bolognese Sauce does not call for it, but it is a nice addition.


In 3-qt saucepan, heat oil and butter on medium heat. Add the pancetta and cook until the fat has been rendered. In a separate pan, slowly cook the ground beef and salt and pepper to taste, until no longer pink. Drain any fat from the ground beef and add to the saucepan with the pancetta and the pancetta drippings. Add the chopped garlic and cook for about 3 minutes. Add the carrots, celery and onions and saute for 4 minutes. Add the red wine slowly, and using a wooden spoon, get to the bottom of the pan and scrape all the little bits of flavor back into the sauce. Add the can of chopped tomatoes and the tomato paste. Add some of the beef stock. You do not want it to be too soupy.

Simmer on low for about 2 hours, stirring occasionally. The longer and lower you simmer the sauce, the better it is. As it simmers, if it gets too thick, add a little beef stock. Note: If you make a double batch to freeze some, you want to freeze after this step. Thaw when ready and add the milk product if you are going to, when you reheat it.

If you are going to use any milk product in the recipe, add it now. Add a little at a time so you do not make the sauce too wet. Bring back up to heat and serve over pasta. Garnish with Parmesan cheese.

Enjoy!!