Bolognese Sauce

Name: Bolognese Sauce
Yield: Makes about 8 cups
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 3 ounces pancetta, cut into 1/4-inch pieces (2/3 cup); 2/3 cup minced yellow onion (1/2 medium); 2/3 cup minced carrot (1 medium); 2/3 cup minced celery (1 stalk); 1 pound ground veal; 1 pound ground pork; 3 tablespoons plus 1 teaspoon tomato paste; 1 cup dry white wine; 1 1/4 cups whole milk; 6 to 7 cups Basic Chicken Stock (page 41); 1 can (28 ounces) whole peeled tomatoes, pureed (with juice) in a blender (or through a food mill); 1 dried bay leaf; 5 sprigs thyme, tied into a bundle with kitchen twine; Coarse salt and freshly ground pepper

January 26, 2012

Bologna, the capital of the northern region of Emilia-Romagna, is considered by many to be the food capital of Italy. Besides being the birthplace of Parmigiano-Reggiano cheese, balsamic vinegar, and Prosciutto di Parma, Emilia-Romagna differs from the rest of the country in the richness and complexity of its cuisine; Bolognese Sauce, with its delicate aroma and balanced flavors, is no exception. The sauce is hearty but also profoundly elegant, and is especially delicious when tossed with fresh pappardelle (see page 367 for how to roll and cut fresh pasta dough into these flat, long, wide strands). You’ll need about 3 cups for 12 ounces of pappardelle. The sauce can also be baked into lasagne (using spinach noodles as the Bolognese do; page 386) or served over gnocchi (page 376). For the meat sauce to have its characteristic richness and complexity, it must be cooked slowly over low temperature (what many cooks call “slow and low”). You simply cannot rush it, but know that your patience will be rewarded.

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