Bolognese, is a meat-based sauce and as the name implies its origin is in the Bologna, Italy region. Ingredients include a characteristic sofrito (a.k.a. Mirepoix) of onion, celery and carrot, different types of minced or finely chopped meat (generally beef, and pork), wine and a small amount of tomato concentrate/paste. This sauce is typically served with broad, flat pasta such as pappardelle or fettuccine or tube shaped pastas such as rigatoni or penne. A friend of ours from Italy grew up eating this sauce served atop of gnocchi, so that is how we served our Bolognese. It may take a while to produce this sauce, but it requires very little attention once it starts cooking, and is well worth the wait.
10 Ounces Pancetta, Diced
1 Cup Diced Carrots
¾ Cup Diced Celery
1 Cup Diced Onions
1 Pound Pastured Ground Beef or Chuck
1 Pound Ground Pastured Lamb or Pork
½ Cup Dry White Wine
1 Tablespoon Minced or Pressed Garlic
3 Tablespoons fresh Basil, minced
1 Tablespoon fresh Rosemary, minced
2 Tablespoons Organic Tomato Paste, diluted in ½ Cup of Bone Broth
1 Cup Whole Milk or Coconut Milk
Sea Salt and Freshly Ground Black Pepper
6 Tablespoons Heavy Cream
In a large heavy sauce pot, cook the pancetta over medium heat until most of the fat is rendered.
Stir in the diced carrots, celery, and onions, seasoning with salt and pepper.
Sauté the vegetables for 3 minutes, or until they are translucent.
In a mixing bowl, combine the meats and season with sea salt and pepper.
Increase the heat and stir in the meat, cooking until the meat is medium brown in color.
Reduce the heat to low/simmer and add the wine, garlic, basil, rosemary, and diluted tomato paste.
Cook partially covered for 2 hours; stirring occasionally and adding a tablespoon or two of the milk to prevent the sauce from drying out/burning.
10 minutes before serving add in 6 Tablespoons of heavy cream/coconut milk stirring to incorporate.
Adjust seasonings to taste, and serve over your favorite gluten or grain free pasta.