BOLOGNESE SAUCE
About 4 ½ cups
While beef and pork are the main ingredients in this long-simmered ragu, we have given it a home near its tomato-rich, pasta-friendly brethren. (For Cincinnati’s version of Bolognese, see Cincinnati Chili Cockaigne.) For a chunkier ragu of braised lamb or beef, see Hearty Beef Ragu.
Heat in a large saucepan over medium-low heat:
- 3 tablespoons olive oil
- 1 ounce pancetta or bacon, finely chopped
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
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
Stir in:
- ¾ cup chicken or beef stock or broth
- ⅔ cup dry white wine
- 2 tablespoons tomato paste
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
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.
Skim the fat off the top before reheating. Serve over wide noodles like tagliatelle, with Tortellini, or in Lasagne Bolognese.