Bolognese sauce à la OP, close to original recipes
Comment: This Bolognese sauce (Ragù alla Bolognese) is ideal for making spaghetti Bolognese or lasagna. What is important is to simmer this sauce for 2 or 3 hours. It is even recommended to make a large quantity and freeze it for later use.
It is possible to replace the meat by ground chicken, in this case, add a bit of taste such as cumin powder or hot chili.
450 to 500 g ground beef, beef, veal, pork
2 cans of good crushed tomatoes (411 ml - San Marziano)
1 tablespoon of tomato puree
100 g pancetta in thin lardons.
1 large or 2 smaller carrot in brunoise (small dice)
1 large or 2 smaller branch of celery in brunoise (in small dice)
1 chopped yellow onion
2 dl white wine (some prefer red)
2 dl whole milk or 1 dl cream (35% MF)
1 or 2 bay leaves,
salt and pepper
3 or 4 cloves of garlic crushed.
butter or EVOO
2 or 3 branches of thyme
1 or 2 branches of rosemary (opt)
3 or 4 pinches of Espelette pepper or cayenne or hot pepper flakes
In a Dutch oven, lightly brown the pancetta over medium heat (4 to 5 minutes), set aside.
In the same Dutch oven, brown the meat, stirring over medium high heat (10 to 12 minutes), reserve with the pancetta. Deglaze with the wine, reduce it to about 1/2 and pour on the meat.
In the Dutch oven, sauté the onion, then add the vegetables and cook while stirring 5 to 7 minutes.
Add pancetta, meat, tomato, tomato purée, spices, heat, add wine, cream (or milk), salt and pepper, and simmer half-covered for 2 to 3 hours (stir occasionally).
15 minutes before the end of cooking, remove the bay leaves and herbs, check/correct seasoning, and reduce the liquid (if necessary) to obtain a good consistency.