Basic Bolognese

Based on Epicurious’s pork version

Ingredients

  • 2 medium onions, finely chopped
  • 4 celery ribs, finely chopped
  • 2 medium carrots, finely chopped
  • 5 garlic cloves, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 1/4 pound pancetta, prosciutto, or slab bacon, cut into small pieces or cut up strips and pulse in a food processor
  • 2 pounds ground meat, eg. veal, pork, beef, turkey, whatever
  • 1 32-oz can of tomatoes, preferably chopped from whole ones
  • 1 (6-ounce) can tomato paste
  • 1 cup whole milk
  • 1 cup dry white wine
  • 1 teaspoon fresh thyme leaves
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Directions

  1. Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
  2. Add diced ham, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
  3. Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours.
  4. Add salt and pepper and remove from heat.

Note

  • Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.
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