Barrett’s Bolognese

Another sauce I am yet to try. It begins with pancetta, a.k.a. bacon’s fancy cousin, and ends with heavy cream, so I’m gonna go ahead and pre-approve this one.

2 ounces of pancetta, finely diced
1/2 oz olive oil
1/2 oz butter
2 yellow onions, finely diced
2 celery stalks, finely diced
8 oz ground beef
8 oz ground pork
8 oz white wine
1 1/2 oz tomato paste
salt, black pepper, and nutmeg to taste
16 oz chicken stock
8 oz heavy cream

  1. Cook pancetta with oil and butter in a medium stockpot. Cook over medium heat, until the pancetta is golden brown.  Increase the heat to medium high heat.  Add onions and celery, cook until veggies are soft.
  2. Add ground beef and pork.  Cook, stirring continuously, until the meat is browned. Drain the fat.
  3. Stir in wine and reduce the mixture until nearly dry. Stir in the tomato past and cook for 2 to 3 minutes.  Season the sauce with salt, pepper, and nutmeg.
  4. Add the chicken stock, bring to a boil, reduce heat to low, and simmer for 2 hours.
  5. Stir in the heated cream just prior to serving. Do not allow the sauce to boil. Serve over your favorite pasta.

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Filed under Beef, Italian food, Main Course, Pasta, Sauces

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