Ricardo's Bolognese Sauce Recipe

How to Make Ricardo's Bolognese Sauce

1. In a large saucepan, brown 150g pancetta diced in 2 tablespoons olive oil over medium heat until crispy. Remove the pancetta and set aside, reserving the rendered fat in the pan.
2. Add 1 large onion, finely chopped; 2 carrots, finely diced; and 2 celery stalks, finely diced to the pan. Sauté for 5-7 minutes until softened.
3. Add 4 cloves garlic, minced, and cook for another minute until fragrant.
4. Add 500g ground beef (or a mix of beef and pork) and break it up with a spoon at high heat. Cook until the meat is browned and the cooking juices have evaporated, about 8-10 minutes.
5. Pour in 1 cup dry red wine (like Cabernet Sauvignon or Merlot) and let it simmer until reduced by half, about 5 minutes.
6. Stir in 1/2 cup whole milk and let it simmer gently for 5 minutes.
7. Add 28oz (794g) canned crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the reserved crispy pancetta. Stir well to combine.
8. Reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours for a deeper, richer flavor. Stir occasionally. The longer it simmers, the better it tastes!
9. Serve your delicious Bolognese sauce over your favorite pasta. Garnish with fresh Parmesan cheese if desired.