Tuscan Bolognese Recipe 

Tuscan Bolognese Recipe 

1 Cup Olive Oil

1 Cup Carrots, Finely Chopped

1 Cup Celery, Finely Chopped

2 Cups Onion, Finely Chopped

1 Bay Leaf

1 Pound Pork, Ground

1 Pound Beef, Ground

1/4 Pound Pancetta, Chopped

1 Glass Red Wine

1-1/2 Cups Low Sodium Chicken Stock

1 Teaspoon Chicken Base 

2 Tbs Tomato Paste

3/4 Cup Milk

1 Tbs Butter 

3/4 Cup Parmigiano Reggiano 

 

Heat olive oil over medium heat.  Add veggies to the oil and add bay leaf.  Melt veggies for 20-30 minutes.  Add chopped pancetta.  Cook for another 20-30 minutes.  Add ground pork and beef.  Cook another 20-30 minutes.  Add glass of red wine.  Cook down.  Add chicken stock.  Cook down again for another 40 minutes.   Melt tomato paste into a splash of chicken stock to thin it out.  Add and stir really well into meat.  Cook down again.  Add chicken base a little at a time until desired seasoning is reached.  Add milk, stir.  Finish with butter.  Pour sauce over al dente pasta and finish with freshly grated parm.