Traditional Bolognese Sauce

• 3 tbsp extra virgin Italian olive oil
• 4 oz diced pancetta
• 1 medium carrot, peeled
• 1 celery stalk
• ½ medium yellow onion, peeled
• 1 lb ground chuck
• ½ c red or white wine
• 7 oz passata (strained tomatoes)
• 1 tbsp double concentrated tomato paste
• 1-2 c chicken stock
• ½ c whole milk
• kosher salt and freshly ground black pepper

From the Italian Academy of Cuisine and the Bologna Chamber of Commerce

Finely chop the onion, celery, and carrot (do not use a food processor).

In a large, deep-sided skillet or Dutch oven, render the ground or chopped pancetta with olive oil over medium heat. Add the chopped vegetables to the oil and pancetta, reduce heat to medium-low and cook, stirring constantly with a wooden spoon, until softened but not browned.

Raise the heat to medium and add the meat, break it up, then cook for about ten minutes, stirring constantly, until it sizzles and browns. Add the wine; cook over medium heat until it has completely evaporated. Add tomato paste and passata and mix well. Add a cup of boiling stock, stir well and bring sauce to a simmer. Reduce heat to low and simmer uncovered for about 2 hours, adding hot broth as needed. Add milk halfway through the cooking. Season with salt and pepper before serving. When ready the sauce will be a rich maroon hue, thick and glossy.

Recipe developed by Chef Ingrid Chen McCarthy