Bolognese

I was always scared to make this dish growing up, and believe it or not, it is only recently that I mastered the courage to embrace it and tweak it as my own. It has become a favorite comfort food in my home, and the good news is, you get to freeze the sauce for another day. I hope you enjoy it as much as we do.

 

 

Ingredients:

(Serves 8-10)

 

800 grams Fettuccini or pasta of choice
4 (756ml) cans of Mutti Tomato Puree sauce
1/3 cup Guanciale or pancetta (diced in small cubes)
1 kg lean minced beef
500 grams lean minced pork
1 large onion, finely chopped
3 large garlic, minced finely
2 large carrots, finely chopped
2 large celery, finely chopped
2 Cups low sodium beef stock
2 Cups good quality red wine
1/3 cup heavy cream
A large bushel of fresh basil
Salt & Pepper

 

How To
1. In a large saucepan on medium heat, cook the guanciale for about 5-6 minutes. Remove and set aside on a dish with paper towel; leave the oil.

 

2. Add the onion, garlic, celery and carrots, season with salt & pepper, and cook for about 8 minutes
stirring from time to time.

3. Meanwhile, mix the meat with your hands to ensure it is well combined together. Add to the
saucepan. It helps if you integrate in little by little with your hands, then use a wooden spatula making
criss-cross effects to spread the minced meat out. This will take about 10 minutes or so; I prefer
seeing my meat almost fully cooked before proceeding.

4. Pour the wine and stir, let is evaporate a little (about 1 minute). Then pour the beef stock, tomatoes
and the guanciale, stir, higher the heat and bring to a boil.

5. Once it boils, reduce heat to low, add the basil and cover. Cook for 2 ½ hours. Stir in between (every
hour). After the 2 ½ hours, add the cream, cook for another minute and serve.