The recipe is adapted from a basic Bolognese recipe by Marcella Hazan (1974 - The Classic Italian Cookbook). It is not quick - I usually do this on a weekend and then freeze. For my family, the taste has to be piquant with a touch of butter so I changed ingrediants, amounts and cooking times over the years to find just the right taste for them. This is a large batch of sauce that I cook every month or so and either make the lasagne with sauce left over or freeze in containers that will each provide enough for one meal.
Melt butter and oil in a large heavy, non-reactive saucepan or stock pot over moderate heat.
Add the onion, and cook over moderate heat for 3 – 4 minutes until onion is translucent.
Stir in the carrots and celery - cook for 3 - 6 minutes more.
Make a paste of the pancetta and garlic in a food processor or mini-chopper, add to the mixture and cook until fragrant - be careful not to burn
Add beef, sausage and pork, with a fork or potato masher crumble the meat mixture - DO NOT brown - cook only until the meat is no longer red - browning takes away from the flavor
Add wine; raise the heat to medium high and cook until the liquid evaporates, about 3 – 4 minutes. Lower heat to moderate again and add the milk, and cook until it also evaporates.
Remove as much oil as possible with a tablespoon.
Stir in the tomato paste, tomato sauce and tomatoes with their juices and the herbs.
Bring the sauce to a boil; then lower the heat to a simmer and cook for approximately 3 – 5 hours, stirring occasionally.
Do not let the sauce stick on the bottom. Taste and add salt slowly as the tomatoes contain salt
Add water if necessary.
Correct the seasoning.
Sauce will keep for several days in the refrigerator and freezes well for 6 months
Never use cooking wine
Do not brown the meat and use salt very gently until you have a sense of what the sauce requires to your taste.
Taste after the first hour for seasoning
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (529g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 517 | ||
Calories from Fat: 285 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 83mg | 26 % | |
Sodium 1416.2mg | 49 % | |
Potassium 1513.9mg | 40 % | |
Total Carbohydrate 29.8g | 9 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 22.3g | ||
Protein 22.1g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 517
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