Pasta Alla Bolognese
By: Season it Slow
Published: Sunday, December 26, 2010 - 2:20pm

Ingredients




1/4 cup extra virgin olive oil
2 tablespoons unsalted butter or lard
1 stalk of celery, minced
1 small carrot, minced
1 small yellow onion, minced
fresh cracked pepper
coarse sea salt
1/2 pound ground beef
1/2 pound pork sausage
1 pound ground pork
4 oz pancetta, chopped fine
1/2 cup dry red wine, Zinfandel or Pinot Noir
2 tablespoons tomato paste
28 oz can of San Marzano tomatoes, pureed
2 tablespoons heavy cream

Preparation

1 Place the olive oil and butter or lard in a large, heavy-bottomed pot. 2 Heat on medium until the butter stops foaming. 3 Add the minced celery, carrot, and onion 4 Add in about 1t of fresh cracked pepper and about 1 1/2t of sea salt; 5 Saute for about 10-15 minutes until it is getting brown----stir frequently. 6 Turn heat down to low 7 Continue to stir for another 10 minutes or until it gets quite brown. 8 Add the meats, breaking them up with a spoon as you go. 9 Cook until they are starting to brown, 10 Add in your pancetta, cook for about 10 minutes to let the fat start rendering. 11 Increase heat to medium, add in the wine and scrape the bottom of the pot. 12 When wine has evaporated, add in the tomato paste and cook for 2 minutes. 13 Add in pureed tomatoes, stir, reduce the heat to low, 14 Cook for 2.5-3 hours, stirring infrequently. 15 Add in cream, take off heat, toss with fresh pasta, 16 Top with grated Parmegiano Reggiano and a drizzle of extra virgin olive oil.

About


This is my family recipe--enjoy!