January was a great month! I got a job at my favourite bakery cafe, tried out a yoga class, went to the London Wine and Food show, and crossed two things off my kitchen bucket list. The first was poaching an egg and the second was making this homemade bolognese sauce.
Before I set out to make it, I actually didn’t really know what makes bolognese sauce different than just a marinara sauce with some ground meat added in. So I did some research and learned that real bolognese sauce is actually a mostly meat-based sauce with very little tomato in it. And it also needs to have onions, celery, carrots, pancetta, milk and white wine. Once the ingredients have been added, then you simmer it for a few hours to let it develop its hearty flavour.
It takes some time to make, but it is so worth it. I can almost imagine that I’m in Italy while enjoying this pasta with a glass of my favourite red wine!
1.5 tbsp olive oil
2 small onions, diced
2 carrots, finely diced
2 celery stalks, finely diced
75 g pancetta
2 cloves of garlic
250 g lean ground beef
250 g lean ground pork
3/4 cup dry white wine (I used chardonnay)
3/4 cup milk
1 28-oz can diced tomatoes
1/2 cup beef stock
Salt and pepper to taste
Heat up the olive oil in a large pot, then add the onions and lower the heat. Cook over low heat for about 7 minutes until they are soft and translucent. Then add the carrots, celery, and pancetta and continue to cook for another 10-15 minutes. Next add the garlic and let cook for about 30 seconds before adding the ground meat. Break it up well and cook it over medium heat until completely brown.
Then add in the white wine and cook until it is almost evaporated before adding in the milk, tomatoes, beef stock, salt, and pepper. Bring it to a boil, then lower heat and cook it over low with the lid half on for at least 1.5 hours, but preferably 2-3 hours. Serve with your choice of pasta.
What is your favourite pasta sauce?