Tuscan Style Bolognese

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Tuscan Style Bolognese

This recipe is in my cookbook Paleo Italian Cooking along with many other Italian favorites from our travels through Tuscany.

My Tuscan Style Bolognese is a family favorite!

 

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 4 slices pancetta, chopped
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 3-4 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 1 cup dry white wine
  • 1 28 ounce can crushed tomatoes
  • 1 6 ounce can tomato paste
  • 1 teaspoon sea salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon red pepper flakes

Directions

  1. In a dutch oven or large pot heat over a medium temperature. 

  2. Add in a butter and olive oil.  Once the butter melts add in pancetta and cook for about 7 minutes or until crispy and remove by using a slotted spoon and place on a plate lined with a paper towel. Set aside.

  3. In the hot pan add in onion and carrot and let sauté for 3 minutes.  Add in garlic, beef, pork and veal. Cook for about 10 minutes and stir often to break the meat apart in small pieces by using a wooden spoon.  Add in wine and crushed tomatoes then bring to a boil. 

  4. Then add in pancetta and stir again. Lower and cover to simmer for 30 minutes or more.While the sauce is boiling add in can of tomato paste and stir into the sauce.

  5. Add in salt, pepper, oregano, salt and pepper flakes. Stir until all of the herbs are incorporated then add in pancetta and stir again. Lower and cover to simmer for 30 minutes or more.  You can keep on the stove for another 30 minutes or longer.

    *Cindy's Tip* The longer you can simmer this sauce, the thicker and better it becomes. Be sure to make a double batch and free for another time!

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