I made this bolognese back in October when the weather started to have a fall chill. Bolognese is a meat-based sauce originating in Bologna, Italy. Authentic bolognese also has very little tomato base.
I can’t take any credit for this recipe as it comes from the kitchen of a good friend from college’s mom. I cut this recipe in half to serve four, and still have leftovers! My friend’s mom makes the whole recipe and freezes it. Then again, my friend could also probably eat it for an entire week.
It’s best if simmered for several hours, adding the cream at the very end before serving.
3 tablespoons unsalted butter
4 oz. pancetta, cut into ¼ inch diced
5 thin slices prosciutto, minced
2 large onions, chopped
3 cloves garlic, minced
3 carrots, peeled and minced
2 ribs celery minced
8 oz. lean ground beef
8 oz. ground veal
8 oz. lean ground pork
2 cups dry white wine
2 cans (35 oz. each) plum tomatoes, chopped and undrained
1 teaspoon freshly grated nutmeg
Salt and ground pepper to taste
1 cup heavy or whipping cream
Melt butter in large heavy pot over medium heat. Add pancetta and cook until lightly browned, about 5 to 7 minutes. Stir in the prosciutto and cook one minute more. Stir in the onions, garlic, carrots and celery. Sauté, stirring occasionally until softened, about 10 minutes.
Stir in the beef, veal and pork. Cook, crumbling the meat with a wooden spoon, just until the meat begins to lose its pink color. Add the wine, bring to a boil, and cook until the liquid is almost completely reduced.
Add the coarsely chopped tomatoes and add their liquid to the sauce. Season the sauce with nutmeg, salt and pepper. Simmer uncovered on low heat, stirring for at least 1 1/2 hours. Just before serving, stir in the cream. Makes enough for 2 lbs. pasta.