RECIPE: Bob Garrett's Bolognese Sauce
1 medium onion, diced
2 carrots, diced
1 celery stalk
1 pound ground beef (can be veal, pork or combo)
1/3 cup pancetta (bacon is a substitute)
32 ounces of beef stock (you may not use all of it)
2 tbsp tomato paste (use the kind that comes in a tube)
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1/2 cup dry white wine
In a saucepan heat butter and olive oil and add onion, carrot and celery. When
cooked well, add pancetta and stir into vegetables. Add ground meat, brown it and
allow the liquid to cook down. Add dry white wine to brown meat. When wine is
evaporated add tomato paste and a cup of beef broth (sauce should not be red).
Simmer meat semi-covered. In about an hour, add another cup of beef broth and
simmer for 1 hour. The more you simmer the sauce the more flavor you get. You can
keep adding broth as the liquid cooks down.
The best pasta to serve with Bolognese is penne!
Source: Robert Garrett, FACHE – CEO of Hackensack Meridian Health