Authentic Homemade Bolognese Sauce

Recipe:

• 5 oz. diced pancetta
• 2 finely diced carrots
• 2 finely diced celery stalks
• 1 tsp. anchovy paste
• 5 garlic cloves
• 1/2 large yellow onion, finely diced
• 1.5 lb. lean ground beef
• 1 lb. Italian pork sausage
• 1 lb. ground veal
• 1.5 tsp. salt
• 3/4 tsp. freshly cracked black pepper
• 28 oz. peeled tomatoes
• 8 oz. tomato sauce (no salt added)
• 6 oz. tomato paste (no salt added)
• 1/2 cup red wine
• parmesan cheese rind
• 2 bay leaves
• chopped fresh thyme, basil, oregano, and parsley
• 1 cup original Nutpods creamer (unsweetened almond milk or regular milk would work fine too)

If you know me, you know how much I love to cook. I especially love to cook (and eat) homemade Italian food. I’ve made it a challenge for myself to attempt to recreate some of the best recipes I’ve had from my favorite Italian recipes. Often times, when cooked at home, I find that I like my recipe even better!

I made this dish for my family when they came in town to visit and they said that it was one of the best bolognese recipes they’ve ever had…and they are tough critics when it comes to Italian food. In fact, they loved it so much that they had me make it again when I saw them a few weeks later.

There are a few steps to this recipe that are crucial. The key to this recipe is to cook it all day long. I typically make it around 9:00 in the morning and serve it at 6:00 in the evening. Now, if you don’t have the time to cook it all day, that is perfectly fine. However, you will notice a difference if you take the time to let it simmer all day. If you have to run out for some errands, no worries: just leave the sauce in the pot until you get back, then return to simmer again.

The second steps of this recipe that make a huge difference are fresh herbs and the parmesan cheese rind. I use fresh herbs from my garden, but you can find them at the store. You can always use dried herbs, but fresh add a zest that is to die for. Plus, the parmesan cheese rind adds an extra bit of flavor that you can’t get anywhere else.

Here is the recipe!

1. Cook the pancetta in a large pot on medium until the oil is cooked out and the pancetta is crispy.
2. Add the carrots, celery, garlic, onion, and anchovy paste to the pot and cook until tender.
3. Next, add the three meats, salt, and pepper to the same pot. Brown the meat until cooked through.
4. If you have too much oil in the pan from the meat, feel free to drain it now. Otherwise, keep a little bit in the pot. Add the red wine and cook for a minute or two.
5. Add the peeled tomatoes, tomato sauce, and tomato paste and cook on medium heat until boiling.
6. Once boiling, add the parmesan cheese rind, bay leaves, and fresh herbs and reduce to a simmer. It will stay on simmer for the rest of the day. Be sure to stir occasionally. I usually stir every thirty minutes. When you stir, break up the peeled tomatoes with your spoon.
7. An hour before you serve, add the Nutpods creamer and stir into the sauce. Also, remove the bay leaves and parmesan cheese rind before serving.
8. Serve with your favorite noodles and top with some fresh basil and parmesan cheese. Enjoy!