This is my new favourite way to make a Bolognaise sauce, which is admittedly something that changes frequently. The last time I made this I had half of a rare-cooked roast beef in the fridge and a package of pancetta. I ground both up in the food processor together and used that as the meat quotient in the dish. Sublime! Don’t let the milk weird you out, it makes the sauce. And make sure the milk is whole milk, skim makes a watery sauce.
Serve it with nice pasta, fresh or dried, it deserves it.
Adapted from Molto Italiano by Mario Batali
- 1/4 cup olive oil
- 2 onions, diced
- 4 celery stalks, diced
- 2 carrots, diced
- 5 cloves garlic, crushed and minced
- 450 grams (1 pound) ground veal
- 450 grams (1 pound) ground pork
- 6 rounds pancetta, coarsely chopped
- 1 small can tomato paste (about 3/4 cup)
- 1 cup whole milk
- 1 cup dry white wine
- 1 tsp fresh thyme leaves
- Salt and pepper
- In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the onions, celery, carrots, and garlic and cook until the vegetables are translucent but not browned, about 5 minutes.
- Add the veal, pork and pancetta, turn the heat up to high and brown the meat, stirring frequently.
- Add the tomato paste, milk, wine and thyme and bring just to a boil. Reduce the heat to medium low and simmer for 1 to 1-1/2 hours.
- Season with salt and pepper to taste and serve with pasta or gnocchi of your choice.