Nov 10 2009
Bolognese Sauce
1/4 cup extra virgin olive oil $0.63
4 tablespoons unsalted butter $0.24
2 medium onions, finely chopped $0.94
4 stalks celery, finely chopped $0.44
1 carrot, peeled and finely chopped $0.17
5 cloves garlic, sliced $0.05
1 pound ground veal $5.45
1 pound ground pork $2.84
1/2 pound ground beef $2.06
1/4 pound pancetta, minced $5.25
1/2 cup milk $0.14
1 16-ounce can of tomatoes, with juices, crushed by hand $0.99
1 cup dry white wine $4.57
Pinch of each salt and pepper $0.02
Total Cost $23.79
1.) In an 8-quart heavy-bottomed pan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and garlic and sweat over medium-high heat until vegetables are translucent.
2.) Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 – 20 minutes.
3.) Add the milk and simmer until almost dry, about 10 minutes.
4.) Add tomatoes and simmer for about 15 minutes.
5.) Add the wine, bring to a boil and lower heat. Simmer for 2 to 2 1/2 hours until the flavours have developed. Season with salt and pepper and remove from heat. Serve over pasta.
6.) Serve and enjoy!
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