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Recipe Detail Page


Bolognese Sauce
Winter 2016
While this classic meat sauce is traditionally served over pasta, do try spreading it on thinly stretched fresh dough and sprinkling with Parmesan and mozzarella. Just 1 cup (250 mL) of sauce is enough for a 12-inch (30-cm) pizza. And 2 cups (500 mL) of sauce is plenty for 8 oz (250 g) dry pasta, cooked, such as rigatoni or fettuccine.
Makes 10 cups (2.5 L) sauce
SAUCE
4 oz (125 g) sliced pancetta, preferably spicy 1½ cups (375 mL) finely diced onion, about 1 large
1 cup (250 mL) each of finely diced carrot and celery
1 tbsp (15 mL) minced fresh garlic cloves, about 2 to 3 large
2 tbsp (30 mL) butter
2 tbsp (30 mL) olive oil
1 lb (500 g) ground veal
1 lb (500 g) ground pork
1 can (796 mL) crushed tomatoes
1 can (284 mL) consommé, undiluted
1 cup half-and-half cream or whole milk
1 cup (250 mL) dry white or red wine
2 bay leaves
FRESH FLAVOUR BOOST
1 tbsp (15 mL) olive oil
¼ cup (60 mL) chopped fresh parsley
2 tbsp (30 mL) very finely chopped fresh thyme
Salt
Parmesan
1 Preheat oven to 325°F (160°C).
2 Finely dice or chop pancetta. In a large frying pan, sauté pancetta over medium heat for 8 minutes or until fat is released and pancetta is not yet browned. Add onions, carrots and celery. Cook, stirring often until vegetables are softened, from 8 to 10 minutes; then stir in garlic. After 1 minute, pull pan off heat.
3 Place a large wide pot such as a Dutch oven over medium-high heat; immediately add butter and olive oil. When hot, add veal and pork; break up repeatedly into small pieces, cooking for 8 to 10 minutes or until no longer pink. Do not brown meat.
4 Add cooked vegetables, tomatoes, consommé, cream, wine and bay leaves. Heat until bubbles are just starting to rise; do not boil.
5 Transfer, still uncovered, to middle oven rack. Bake, occasionally scraping down pot sides, for 2 hours or until sauce is thick and aroma heavenly.
6 Mix olive oil with parsley and thyme; stir into hot sauce. Cool; cover and refrigerate for a day or 2. Sauce freezes very well.
7 Before serving, remove bay leaves and any excess fat. Heat sauce; taste and add salt if needed. Toss sauce with hot pasta and serve garnished with grated Parmesan cheese accompanied by green salad and crusty bread.
Makes 10 cups (2.5 L) sauce