Carrot

Daniel Mancini of Mama Mancini’s Bolognese Sauce

April 13, 2017
Photo by Daniel Mancini of Mama Mancini’s
Author Notes

A great recipe the whole family will love! —tastytots17

  • Serves 4-6
Ingredients
  • 3 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup diced pancetta
  • 1 cup whole milk
  • 1/2 cup minced carrot
  • 1/2 cup minced celery
  • 2 garlic cloves minced
  • 1 pound ground beef
  • 2 cups crushed Italian plum tomatoes
  • salt
  • pepper
  • pinch of nutmeg
  • fresh grated Parmigiano-Reggiano cheese
In This Recipe
Directions
  1. Heat the olive oil and butter in a heavy pot on medium heat and sauté the onion, garlic, carrots, celery, 1-tsp salt, 1/2-tsp pepper for 5 minutes.
  2. Add the pancetta and sauté until the fat is rendered, 2-3 minutes
  3. Add the ground beef, nutmeg and using a wooden spoon break up the meat and continue to cook until the meat is browned
  4. Add the milk and bring this to a slow boil and continue to cook until the milk is pretty much gone
  5. Add the wine, bring to a slow boil, stir and cook for 2 minutes
  6. Add the tomatoes and stir.
  7. Bring this to a boil then reduce the heat to a very very slow and low simmer so slow you can hardly see the sauce bubbling cook uncovered for 3-4 hours
  8. Stir and taste for salt along the way and adjust
  9. If need be add a little water along the way but only if the sauce begins to dry out. That will only happen if the heat was too high. So remember very very low heat.

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