Sauce Bolognese

Sauce Bolognese Recipe Serves 4-6

This dish makes for a great first course, otherwise known in the Italian meal structure as a primo. This dish is best made in advance to allow flavors to blend. It takes a minimum of 2.5 hours to make the sauce.

Ingredients:

For the sauce: We recommend utilizing a scale and weighing everything in grams for the optimal recipe.

50g (3 TB) Extra Virgin Olive Oil

300g (10 oz) ground beef

150g (5 oz) pancetta, minced

50g (1/3 cup) carrot, minced

50g (1/3 cup) celery, minced

100g (2/3 cup) onion, minced

15g (1 TB) tomato paste

300g (1 1/3 cup) tomato, concassè (substitute canned whole peeled tomato)

115g (4 fl oz) dry white wine

150mL (5 fl oz) beef broth

115g (4 fl oz) cream

TT Salt

Method:

Get the sauce pot hot and add in the extra virgin olive oil.

Render the pancetta. Remove from pan.

Brown the ground beef, and remove it from the pan. Lightly season with salt.

Sweat the vegetables. Lightly season with salt.

Add the wine and reduce to sec (“until nearly dry” until about 1/4th of the liquid is left).

Add in the tomato paste, and cook until the color is “rusty.” about 5 minutes.

Put the browned beef and the pancetta back into the sauce pot with the tomatoes and beef stock. Lightly season with salt. Bring to a boil and turn to a simmer. Leave on the stove for 2 hours, stirring occasionally.

Add in cream to finish. Taste and season as necessary.

For the pasta:

1 package (500g) Pappardelle Pasta from Antico Morelli Pastificio

Cook in salted water (we recommend using 14g (1 TB) of Riserva del Mare fine sea salt per 1 liter (1 quart) of water It should be as salty as the sea. (48g / 4 TB per gallon)

To Finish:

3TB D.O.P. Chianti Classico Extra Virgin Olive Oil from Dievole or Casa Caponetti

230g (8oz) grated Parmesan Reggiano