Homemade Bolognese sauce
4 oz, diced
¾ cup(s), chopped, finely chopped (about 1 medium)
¾ cup(s), finely chopped (about 1 large)
¾ cup(s), finely chopped (about 2 large ribs)
Canned tomato paste
Uncooked 95% lean ground beef
Ground red pepper
¾ cup(s), dry variety
Canned crushed tomatoes
Fat free evaporated milk
- In a large, heavy pot or Dutch oven, cook pancetta over medium heat until crisp, stirring frequently, 5-6 minutes. Transfer to paper towels with a slotted spoon; set aside.
- Add oil to pot and then add vegetables; cook, stirring frequently, until pan is nearly dry and vegetables are soft, 6-8 minutes. Stir in tomato paste; cook 1 minute. Add beef, salt, pepper and nutmeg; cook, breaking up meat with a wooden spoon, until no longer pink, 3-5 minutes
- Add wine; simmer, stirring often, until wine is reduced by half, about 5 minutes. Add tomatoes and reserved pancetta; bring to a boil over high heat. Reduce heat to a low simmer; cook, uncovered, stirring occasionally, for 45 minutes (add a bit of hot water if necessary to keep meat and vegetables from sticking).
- Stir in milk; simmer for another 5 minutes. Taste, adjust seasoning and serve.
- Serving size: 1/2 c