Bolognese Beef Sauce
Total Time: 2 hrs
Preparation Time: 20 mins
Cook Time: 1 hr 40 mins
Ingredients
- 1 lb extra lean ground beef
- 6 ounces pancetta, finely chopped (or use bacon)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, finely diced
- 2 celery ribs, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon fennel seed, lightly crushed
- 1/2 cup milk
- 28 ounces whole tomatoes
- 28 ounces crushed tomatoes
- 1/2 cup red wine (or 2 tsp/10 ml red wine vinegar)
- 1 bay leaf
- 1 pinch granulated sugar
- 1/4 cup fresh parsley, chopped
Recipe
- 1 in a large dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. drain off any fat.
- 2 add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
- 3 add milk; simmer until almost all liquid has evaporated, about 3 minutes.
- 4 add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher (i usually just use a fork). .
- 5 bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour.
- 6 discard bay leaf. stir in parsley.
- 7 (make-ahead: let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. cover and refrigerate for up to 2 days or freeze for up to 1 month.).
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