Daniel Mancini of Mama Mancini’s Bolognese Sauce
April 13, 2017
Photo by Daniel Mancini of Mama Mancini’s
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A great recipe the whole family will love! —
extra virgin olive oil
garlic cloves minced
crushed Italian plum tomatoes
pinch of nutmeg
fresh grated Parmigiano-Reggiano cheese
In This Recipe
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.
Add the pancetta and sauté until the fat is rendered, 2-3 minutes
Add the ground beef, nutmeg and using a wooden spoon break up the meat and continue to cook until the meat is browned
Add the milk and bring this to a slow boil and continue to cook until the milk is pretty much gone
Add the wine, bring to a slow boil, stir and cook for 2 minutes
Add the tomatoes and stir.
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
Stir and taste for salt along the way and adjust
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.
See what other Food52ers are saying.
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July 12, 2020
I don’t see either onions or wine in the ingredients list. How much of each and what kind of wine?
February 20, 2020
The recipe is missing the amount of onion needed