Beef Bolognese Sauce with Pancetta and Red Wine

By kimvess

Ingredients

• 3 to 1 enough to sauce 1 pound pasta
• Ingredients
• 3 3 3 tablespoons unsalted butter
• 2 2 2 tablespoons minced onion, minced
• 2 2 2 tablespoons minced carrot
• 2 2 2 tablespoons minced celery
• 2 2 2 ounces pancetta, minced
• 3/4 3/4 3/4 pound ground beef chuck
• Table salt
• 1 1 1 cup whole milk
• 1 1 1 cup red wine
• 1 1(28 ounce) can 1(28 ounce) can whole tomatoes, packed in juice, chopped fine, with juice reserved

Details

Servings 3
Adapted from cooksillustrated.com

Preparation

Step 1

1. Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, celery, and pancetta and sautè until softened but not browned, about 6 minutes. Add ground meat and 1/2 teaspoon salt; following illustration below, crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.


2. Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours . Adjust seasonings with extra salt to taste and serve. (Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.)