Spaghetti Bolognese Sauce
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 2 oz (55 g) mild pancetta, finely chopped
- 1/4 cup (60 ml) olive oil
- 2 onions, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, finely chopped
- 2.2 lb (1 kg) lean ground beef
- 1 1/2 cups (375 ml) red wine
- 1 cup (250 ml) milk
- 2 cans (28 oz/796 ml each) plum tomatoes, tomatoes crushed with your hands
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 bay leaf
- Ground nutmeg, to taste
Instructions
- In a saucepan over medium-high heat, brown the pancetta in the oil. Add the vegetables and garlic and cook for 5 minutes, stirring constantly. Add the meat, breaking it up with a wooden spoon, and cook until it starts to brown and any cooking liquids have evaporated.
- Add the wine and reduce by half. Add the milk and simmer gently for 5 minutes. Add the remaining ingredients and mix well. Cook over low heat for 2 hours. Adjust the seasoning. Serve the sauce with al dente pasta or on a bed of spaghetti squash, as desired.
Featured in the book Ma cuisine week-end Book (French Version)