Pati’s Bolognese Sauce

Everyone has their own version of this famous sauce.  I learned to make it using only pork when I attended a cooking class in Reggio Emilia in 2007.  This is my version and it makes approximately 2 quarts of sauce.

Ingredients:

1 large onion, peeled and quartered

2 medium carrots, peeled and quartered

2 large celery stalks, washed, trimmed and quartered

2 lbs. ground beef

64 oz. tomato sauce (or 2 28 oz. cans tomatoes pureed)

2 cups white or red wine

cream

salt and pepper to taste (I like to use red pepper flakes in addition to black pepper)

butter or olive oil

2-3 oz. chopped prosciutto (optional)

Parmesan cheese rinds (optional)

Method:

Chop the carrots, celery, and onion in a food processor until very fine.  Melt 3 tbs. butter or olive oil in heavy stockpot and add vegetables and prosciutto if using.  Saute’ on medium-high heat about 8-10 minutes.  Add ground beef , salt and pepper (to taste), and mix with vegetables; saute until fully cooked and browned.  Add wine, reduce heat and simmer until wine has evaporated about 10-15 minutes.

Add tomatoes and Parmesan cheese rinds (if using) stir and simmer for approximately 2-3 hours, or until sauce has thickened.  Add cream (I add about 1/2 cup) and simmer for about 15-20 minutes more.  The sauce tastes best when it is eaten the next day, but you can eat it anytime after the cream has been added.  Adjust salt and pepper to your liking and enjoy with your favorite pasta.  Be sure to remove those cheese rinds before eating!!