Updated: Apr 14, 2021
Through most of my adult life, I have been trying to replicate my Nonna's Bolognese sauce and this recipe is the closest approximation that I have been able to find. I make it in a large batch and then freeze it in smaller containers, adding a bit of pasta water before adding the sauce to the pasta. With this recipe, a little sauce goes a long way!
2 pounds lean ground beef
1 pound of ground pork
100 grams pancetta
2 tbsp olive oil
2 stalks celery
1 large can of tomato paste (or 2 small cans)
1 can crushed tomato
1 tbsp rosemary
Grind the pancetta in a food processor until is almost a paste
Add in the carrots, onion and celery with the pancetta until it’s really small pieces
Cook above ingredients with lots of olive oil for about 15 minutes (a fond should start to form on the bottom of the pot).
Add the ground beef and pork and cook until all the water evaporates and there’s just oil left in the pot.
Add tomato paste and cook until there’s a dark fond on the bottom on the pot.
Add white wine (approximately 1/3 of a bottle) and cook until it’s almost gone.
Add a small amount of canned crushed tomato (I usually use about ½-1 c).
Chop rosemary or crush with a mortar and pestle (I prefer the mortar and pestle) and add to the pot.
Add parmesan rind.
Simmer for 1 ½ -2 hours over low heat, stirring and adding beef stock as required as it cooks down.
Remove parmesan rind prior to serving.