Daniel Mancini of Mama Mancini’s Bolognese Sauce
April 13, 2017
Photo by Daniel Mancini of Mama Mancini’s
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.
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