Wednesday, September 10, 2008

Bolognese Sauce

It's early afternoon and time to answer the question that never goes away, "What's for dinner?" I check the frig and find ground beef and pancetta, just what I need to make my rendition of a classic Bolognese Sauce. This is a simple recipe with one surprise ingredient, milk. The milk adds a creamy texture to the meats. Herbs and garlic are not used in the classic recipes, but I love the flavor these ingredients add to the sauce. Serve over fresh pasta with lots of Parmesan cheese. Add a green salad and Italian bread for a great meal. Make a double batch and freeze for a quick dinner on those hectic days.

Bolognese Sauce
4 ounces pancetta, diced
1/2 cup diced celery
1/2 cup diced carrots
1 onion, diced
1 tablespoon minced garlic
1 pound ground beef
1 cup milk
1/2 cup white wine
1-28 ounce can San Marzano tomatoes
2 teaspoons fresh oregano, minced
2 teaspoons fresh basil, minced
Cooked pasta
Freshly grated Parmesan cheese

In a large saucepan, cook pancetta for 5 minutes or until most fo the fat has rendered. Add celery, carrots, onions and garlic and saute 4 minutes. Add the beef and cook until done. Add milk and simmer gently until the milk is absorbed. Add wine and cook until it is evaporated. Squeeze the tomatoes with your hands to break them into small pieces. Add to the saucepan along with the fresh herbs and simmer slowly for 2 hours. Serve with pasta and top with grated Parmesan. Yield: 4 generous servings.

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