Wednesday, 27 January 2010

Bolognese Sauce

100g pancetta or bacon, cubed

1 lb ground meat, such as a mixture of beef, veal, pork, turkey

1 onion, minced

3 carrots, peeled and minced

2 celery, minced

3 cloves of garlic, minced

2 tablespoons tomato paste

1 cup red wine

1 large can whole-peeled San Marzano tomatoes

1 cup beef broth

Saute pancetta or bacon till crispy, then remove.

Saute carrots, celery and onion for 5 minutes till soft. Then add garlic and sauté for another 5 minutes.

Add ground meat and cook till brown, then add tomato paste and cook for 2 minutes.

Add wine to deglaze pan, and boil till reduced by half, about 3-5 minutes. Then add canned tomatoes and beef broth till meat is covered with liquid.

Bring to boil, then simmer covered for 1.5-2 hours.

Serves 8-10

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