Bolognese Sauce

Let's Cook

1. Step 1.

   Heat in a large saucepan over medium-low heat: 3 tablespoons olive oil; 1 ounce pancetta or bacon, finely chopped

2. Step 2.

   Cook, stirring, until the pancetta or bacon releases its fat but is not browned, about 8 minutes. Increase the heat to medium and add: 1 large carrot, minced; 2 small celery ribs, minced; ½ medium onion, minced

3. Step 3.

   Cook, stirring, until the onions are translucent, about 5 minutes. Add and brown: 1 ¼ pounds coarsely ground beef chuck, ground pork shoulder, or a combination

4. Step 4.

   Stir in: ¾ cup chicken or beef stock or broth; ⅔ cup dry white wine; 2 tablespoons tomato paste

5. Step 5.

   Reduce the heat to low and simmer gently, partially covered, skimming off the fat occasionally. From time to time as the sauce simmers, add 2 tablespoons at a time: 1 ½ cups whole milk

6. Step 6.

   Cook until the sauce is the consistency of thick soup, about 2 hours. Remove from the heat and let cool. Cover and refrigerate for up to 24 hours.

7. Step 7.

   Skim the fat off the top before reheating. Serve over wide noodles like tagliatelle, with Tortellini, or in Lasagne Bolognese.