Pasta with Bolognese

Serves 15

Ingredients:

  • 1 large carrot, peeled and chopped

  • 3 stalks celery, washed and chopped

  • 1 onion, peeled and chopped

  • 2 tablespoons olive oil

  • 4 ounces pancetta, small diced

  • 1/4 cup tomato paste

  • 1 pound ground pork 

  • 1 pound ground beef

  • 1/2 bottle white wine

  • 1 pint chicken stock

  • 1/2 cup milk, whole

  • Kosher salt

Helpful Tools:

3 Quart Dutch Oven

PROCEDURE:

  1. Place the vegetables in a food processor and blend until they are very fine. Remove any vegetables which are large and didn’t process. Place the vegetables in a 3 Quart Dutch Oven along with the olive oil and 2 pinches of salt. Turn on a low flame, covered. Cook the mixture for 3 hours, stirring often. When finished, remove from the pan, and wipe the pan clean.

  2. Render the pancetta by placing it into the Dutch Oven and cooking over a low flame until the meat has caramelized and the fat is given off completely. Add the vegetables back to the pan.

  3. Fold the tomato paste into the mixture and cook for 5 minutes.

  4. Add the meat into the mixture and stir until the meat has cooked fully and released its juices. Add the white wine and reduce the heat to low. Simmer the sauce until the meat has fully absorbed the liquid and wine. Re-season the sauce.

  5. Add the chicken stock and milk to the sauce on a very low flame until it has thickened with the meat, about 2 hours. The mixture shall be creamy and rich. Serve with pasta.