10/18/2026
“Bolognese Sauce”👨🏽🍳🍅
Ingredients:
4 ounces pancetta, diced
1 ounce dried porcini
4 cloves fresh garlic
1 medium onion, peeled and diced
2 carrots, peeled and diced
2 celery stalks, diced
1 lb ground pork
1 lb ground beef
6 ounces tomato paste
2 cups w**e, red or white
4 cups chicken or beef broth
2 cups whole milk
28 ounce can crushed tomatoes
Parmesan cheese rind
2 bay leaves
extra virgin olive oil
salt and pepper
tablespoon fresh rosemary, chopped
2-3 oil-packed anchovies (optional)
Instructions:
In a small sauce pan combine 4 cups stock with rinsed porcini bring to a simmer.
You can roughly chop onion, celery, carrot and garlic and add to food processor. Pulse until all ingredients are finely minced but not turned to mush.
Preheat a large Dutch oven with a few tablespoons of olive oil, sauté pancetta for a minute or two before adding the minced veggies, rosemary, big pinch of salt and black pepper.
Once porcini are soft, carefully scoop them out (reserving the stock for later) and add them to the same food processor Pulse until very finely minced add to the Dutch oven with the veggies. Slowly sauté while getting the meat started.
Preheat a separate large skillet or dutch oven on med-high with a few tablespoons olive oil (at least a 10-12 inch skillet, or larger). Add meat, 1 teaspoon kosher salt and black pepper. Break meat up with a wooden spoon and stir every few minutes. This process should take at least 20 min, but up to 30 to get the proper caramelization. Take your time, channel your inner Italian, blast some Pavarotti, pour a glass of w**e and enjoy the process.
Once your veggies are really soft and beginning to brown (should take about 20 min), add anchovies, and tomato paste and cook for another minute.
Once the meat browns, add cup of w**e to the skillet and scrape pan, getting all the brown bits off the bottom.
Add the meat to the Dutch oven with the veggie/tomato paste mixture, and add another cup of w**e.
Give it a big stir, and allow the w**e to reduce for about 5 min, add all remaining ingredients. Bring to a simmer and cook very gently for 3-4 hours - you want it barely bubbling. Stir occasionally.
