Daniel Mancini Of Mama Mancini’S Bolognese Sauce

1. 1

   Heat the olive oil and butter in a heavy pot on medium heat and saute the onion, garlic, carrots, celery, 1-tsp salt, 1/2-tsp pepper for 5 minutes.

2. 2

   Add the pancetta and saute until the fat is rendered, 2-3 minutes

3. 3

   Add the ground beef, nutmeg and using a wooden spoon break up the meat and continue to cook until the meat is browned

4. 4

   Add the milk and bring this to a slow boil and continue to cook until the milk is pretty much gone

5. 5

   Add the wine, bring to a slow boil, stir and cook for 2 minutes

6. 6

   Add the tomatoes and stir.

7. 7

   Bring this to a boil then reduce the heat to a very very slow and low simmer so slow you can hardly see the sauce bubbling cook uncovered for 3-4 hours

8. 8

   Stir and taste for salt along the way and adjust

9. 9

   If need be add a little water along the way but only if the sauce begins to dry out. That will only happen if the heat was too high. So remember very very low heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.