Bolognese Sauce
Ingredients
A note about gluten: When prepared with gluten-free stock, this recipe is gluten free.
3 tbsp.
Kowalski's Unsalted Butter
½ cup
finely chopped yellow onion
1 stalk
celery, finely chopped
1
carrot, finely chopped
4 cloves
garlic, finely minced
8 oz.
ground sirloin
8 oz.
ground pork
4 oz.
finely diced pancetta
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
¼ tsp.
crushed red pepper flakes
1 tsp.
dried oregano
1 tsp.
dried parsley
2 tsp.
brown sugar
½ cup
red wine
1 cup
beef stock
1 cup
whole milk
14 oz.
crushed tomatoes
14 oz.
tomato sauce
Directions
- In a large heavy pot, melt butter over medium heat.
- Add onion, celery and carrot to the pot; sauté, stirring often, until tender (about 10 min.), adding garlic in the last 2 min. of cooking.
- Add beef, pork and pancetta; cook and finely crumble until meats are browned and cooked through (8-10 min.).
- Drain fat as much as desired. Stir in salt, pepper, crushed red pepper, oregano, parsley and sugar.
- Increase heat to medium-high; add wine and cook until nearly evaporated (1-2 min.).
- Add stock and milk; cook until reduced by nearly ½, stirring constantly (about 4 min.).
- Add tomatoes and sauce; reduce heat to low and simmer, stirring occasionally, until sauce is thick (1 ½-2 hrs.).
