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1
In a frying pan over medium high heat, cook the pancetta in the olive oil for 1 minute.
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2
Add the onion, carrots, celery and garlic.
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3
Cook, stirring frequently, for 3 minutes.
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4
Add the ground beef, breaking it up into very small pieces.
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5
Sprinkle with salt and pepper while cooking.
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6
Cook, stirring as needed, until beef is no longer pink.
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7
Drain grease.
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8
Puree the tomatoes (with the juice) in a food processor or blender.
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9
Add them into the beef and vegetable mixture.
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10
Stir.
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11
Add beef stock and balsamic vinegar, stir well.
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12
Bring to a low simmer, turn heat to low, cover pan and bring sauce to a low simmer.
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13
Cook for two hours, stirring as needed.
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14
Additional stock or water may be needed to keep sauce from becoming too dry.
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15
Taste sauce periodically and adjust salt and pepper as needed.
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16
After two hours, add milk and stir well; cover pan.
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17
Return sauce to a low simmer; cook for an additional 30 minutes.
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18
The finished sauce should have the consistency of a loose chili.
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19
While sauce finishes, cook linguini according to package instructions just until al dente.
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20
Serve Bolognese over cooked linguini.
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21
Garnish with Parmesan cheese as desired.
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22
Notes: 1.
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23
A food processor can be used to finely chop the onion, carrots, celery and garlic.
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24
2.
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25
As stated in the instructions, the finished Bolognese should have the consistency of a loose chili.
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26
If the sauce is too thick, add more stock.
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27
If the sauce is too thin, cook it longer with the lid off the pan until the sauce thickens.
