TRADITIONAL BOLOGNESE
2 oz Pancetta diced ¼” pieces
6 tablespoons oil
8 tablespoons of butter
4 cups chopped onions 1/8th”
5 cups chopped celery 1/8th”
5 cups chopped carrot 1/8th”
6 lbs Beef
2 lbs sweet sausage
2 cans Italian plum tomatoes
6 cups white wine
METHOD
1. Put the oil and butter in the pot. Add onion, celery and carrots. On medium heat cook and stir until onion has become translucent.
2. Add ground beef and sausage. Crumble with a fork while cooking. Add salt and pepper to taste
3. Add milk and let simmer gently, stirring frequently until milk has evaporated away. Add nutmeg.
4. Add the wine, let it simmer until it has evaporated away.
5. Rice the tomatoes and add to the pot. When the bubbles begin to show turn heat down to the lowest simmer. Cook for at least 3 hours uncovered, stirring from time to time.
6. While the sauce is cooking, you might see that it begins to dry out and the fat seperates from the meat. To keep it from sticking you can add a ½ cup of water whenever necessary. At the end you want the finished product to have no water and the fat must separate from the sauce. Taste and correct with salt.
