Name: Spaghetti Bolognese Sauce
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 2 oz (55 g) mild pancetta, finely chopped; 1/4 cup (60 ml) olive oil; 2 onions, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, finely chopped; 2.2 lb (1 kg) lean ground beef; 1 1/2 cups (375 ml) red wine; 1 cup (250 ml) milk; 2 cans (28 oz/796 ml each) plum tomatoes, tomatoes crushed with your hands; 1 tbsp dried oregano; 1 tbsp dried basil; 1 bay leaf; Ground nutmeg, to taste

Preparation

- In a saucepan over medium-high heat, brown the pancetta in the oil. Add the vegetables and garlic and cook for 5 minutes, stirring constantly. Add the meat, breaking it up with a wooden spoon, and cook until it starts to brown and any cooking liquids have evaporated.
- Add the wine and reduce by half. Add the milk and simmer gently for 5 minutes. Add the remaining ingredients and mix well. Cook over low heat for 2 hours. Adjust the seasoning. Serve the sauce with al dente pasta or on a bed of spaghetti squash, as desired.

Spaghetti Bolognese Sauce

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Preparation

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RICARDO Beechwood Spoon