Bolognese

https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/#recipejump

Ingredients

• 2 tbsp extra-virgin olive oil
• ¼ cup butter
• 1 medium-sized yellow onion
• 4 small or 2 large, carrots
• 2 celery stalks
• 4 garlic cloves
• 4.5 oz diced pancetta (about 1 cup)
• 2 lb lean ground meat (beef, veal, or a combination)
• 2-3 Tbps tomato paste (optional)
• 1 cup crisp, dry white wine (such as Pinot Grigio)
• 2 cups whole milk (3.25% m.f.) or partly skimmed milk (2% m.f.)
• 1 can (28 oz) crushed or whole tomatoes
• 1 cup beef stock
• Salt and Pepper

To serve

• Freshly grated Parmigiano-Reggiano
• Dry pappardelle, tagliatelle, linguine, or spaghetti
• Fresh basil (optional)

Directions

1. Finely mince the veg with a knife or food processor. It should be very small and disappear into the sauce texturally.
2. In a large stainless steel pot set over medium heat, add the butter and the oil and stir until the butter is melted. Add the veg + salt and sweat until the vegetables are soft. Add the diced pancetta and cook for a further 10 minutes, until the pancetta is golden and crisp.
3. Add a the ground meat, stirring and breaking lumps with a wooden spoon. For best browning, you can add the meat in stages, full briowning between additions. Keep cooking until the meat is deeply browned and caramelized.
4. Add optional tomato paste and fry until deep red color.
5. Deglaze with white wine and cook until reduced.
6. Add tomatos. If using whole tomatos, blend or process first to get crushed tomato texture.
7. Add the milk + beef broth. Bring to a boil and then lower to simmer.
8. Half-cover and simmer gently for 2-3 hours, sirring every 30-45 mins. The sauce is ready when it looks rich and creamy, and the texture is thick like oatmeal. No liquid should separate from the sauce when you push the sauce to one side. Taste and adjust the seasoning if needed.