Bolognese

Difficulty:
1/5

This classic meat and tomato sauce is said to have originated, unsurprisingly, in the town of Bologna. It’s a hearty sauce that sticks to your ribs—it includes beef and two kinds of pork. Consider this a basic recipe that you can play with to make your own. Will you add rosemary? Red wine (heaven forbid!) instead of white? Entirely up to you. But whatever you do, don’t leave out the nutmeg. It’s one of those spices that will boost the other flavours in the pot. And remember, this is a great sauce for lasagna, too.

Serves 4 to 6

Ingredients

  • 1 1/2 cups (375 mL) roughly chopped fresh tomatoes, or canned tomatoes
  • 2 tablespoons (30 mL) extra-virgin olive oil
  • 1/2 pound (220 g) lean boneless stewing beef, cut into cubes
  • 1/2 pound (220 g) boneless pork shoulder, cut into cubes
  • 3 ounces (85 g) pancetta, cut in 1/4-inch (6 mm) dice (about 1/3 cup/80 mL)
  • 1 medium Spanish onion, finely diced
  • 2 large stalks celery, finely diced
  • 1 medium carrot, peeled and finely diced
  • 3 cloves garlic, finely chopped
  • 1 cup (250 mL) dry white wine, preferably Sauvignon Blanc
  • Pinch of freshly grated nutmeg
  • 1 bay leaf
  • 3/4 cup (185 mL) heavy cream
  • 1/2 cup (125 mL) freshly chopped flat-leaf parsley, to serve
  • 1/2 cup (125 mL) shaved Parmesan, to serve

Directions

  1. Press the tomatoes through a food mill using the fine disc, into a nonreactive bowl. Or process the tomatoes in a blender or food processor, then push the mixture through a sieve to remove the skin and seeds.
  2. In a large skillet or enamelled cast iron pot or Dutch oven, heat the olive oil over medium-high. Brown the beef and pork pieces on all sides until deeply caramel coloured, turning as necessary. Transfer the meat to a large plate and set aside.
  3. Add the pancetta to the pot, and cook for 2 minutes to render some of the fat. Add the onion, celery, carrot, and garlic to the pan, and sauté until the onions are translucent and carrots are browning. Add the reserved beef and pork (including any juices left on the plate), to the pot. Deglaze the pan with the wine, using a wooden spoon to scrape up the caramelized bits clinging to the bottom of the pan.
  4. Add the strained tomatoes, and reduce the heat to low. Add the nutmeg and bay leaf, and season to taste with salt and freshly ground pepper. Cover and simmer, stirring occasionally, for 30 minutes, or until the meat is fork tender. When meat is tender, add the cream, and reduce, uncovered, for 20 minutes or until the sauce’s thickness is to your liking.
  5. Serve over your favourite pasta topped with parsley and Parmesan.