Mick's Bolognese
The perfect bolognese. A perfect blend of different meats simmered in red wine and tomato puree. It's an unbelieveable classic.
Ingredients
- 3 carrots
- 2 celery stalks
- ¼ cup olive oil
- 4 T butter
- 5 oz. ground veal
- 5 oz. ground beef
- 4 oz. panchetta
- 1 ½ cups red wine
- 4 T tomato paste
- 1 28 oz. can tomato puree
- 1 15 oz. can peas
- ½ t salt
- ½ t pepper
- ¾ cup heavy whipping cream
- 1 lb. pasta noodles I prefer pappardelle for this sauce! I also always have leftover sauce so you can either make more noodles or save it for leftovers or something else! sub gluten-free noodles for gluten-free recipe!
- 1 cup pasta water
Instructions
- Using a food processor, dice the carrots and celery. Set them to the side and add the pancetta to the food processor. Pulse it until it's finely chopped and ground. If you don't have a food processor you can do all of this with a sharp knife!
- Heat the olive oil and butter in a large stockpot over medium heat. Add the carrots and celery and let them cook for 20 minutes.
- Add the ground veal, ground beef, and ground pancetta to the pot. Cook for about 10 minutes, making sure to keep breaking up the meat as you go.
- Add the red wine and combine everything. Turn the heat to low and let it all cook together for 10 minutes.
- Add the tomato paste, tomato puree, peas, sugar, salt, and pepper. Combine and let it simmer for an hour.
- Add your heavy whipping cream. Let it simmer for another 30 minutes.
- Cook your pasta noodles. Making sure to reserve 1 cup of pasta water.
- Add the pasta water to the sauce. Let it simmer for 15 additional minutes.
- Serve with the noodles and enjoy!