Sorry My Bolognese Sauce is BETTER than Grandma's

This incredible Italian homemade Bolognese Sauce Recipe is slow-cooked with tomatoes and herbs for an unbelievable pasta or lasagna sauce. I can’t even begin to tell you how flavorful and authentic this sauce is. I guarantee you will love it.

Ingredients for this recipe:

• 3 tablespoons olive oil
• 2 Pounds finely minced beef chuck
• 2 pounds finely minced pork belly
• 2 large peeled, finely minced yellow onions
• 3 finely minced carrots
• 8 finely minced ribs of celery
• 4 finely minced cloves of garlic
• 2 bay leaves
• 4 cloves
• 2 cups dry red wine
• 2–28-ounce cans of crushed whole San Marzano tomatoes
• 1 ½ cups beef stock
• 2 ½ cups whole milk
• 1 sprig of fresh rosemary, optional
• coarse salt and fresh cracked pepper to taste

Serves: 1 ½ gallons

Prep time: 1 hour

Cook time: 5 ½ hours

Procedures:


1. Add the olive oil to a large pot or rondeau over high heat and heat it until it begins to smoke lightly.
2. Add in the beef, spread it out around the pan, and sear for 2 minutes.
3. Stir the beef and cook for 3 to 4 minutes or until it is finished cooking. Transfer it to a large bowl.
4. Place the pork into the pan over high heat, spread it out, and sear for 2 minutes.
5. Stir the pork, turn the heat to medium-low, and render the fat while occasionally stirring. This usually takes about 10 to 12 minutes.
6. Using a slotted spoon, remove the pork, leaving the rendered fat in the pot, and set it in the bowl with the cooked minced beef.
7. Add in the onions and caramelize on low heat for 45 to 60 minutes while occasionally stirring. They will be browned, tender, and sweet.
8. Pour in the carrots and celery, season with salt and pepper, and sauté over medium heat for 10 to 12 minutes or until tender but still slightly firm on the outside.
9. Stir in the garlic and cook for 30 to 45 seconds or until fragrant.
10. Mix back in the cooked beef and pork along with the bay leaves and cloves.
11. Deglaze with red wine, turn the heat to high, and frequently stir until the wine is almost gone and absorbed, or au sec.
12. Add in the tomatoes and beef stock and stir to combine. Place on a lid and simmer over low heat for 3 hours. Stir every 45 to 60 minutes. It should be a thick, rich sauce at this point.
13. Pour in the milk and mix to combine.
14. Add an optional rosemary sprig and lightly season with salt and pepper. Cook uncovered over low heat for 60-90 minutes. It will have a rich creaminess to it when it’s finished.
15. Cook the pasta according to its instructions and gently mix in a pan or bowl with some of the bolognese sauce using a rubber spatula.
16. Serve with a generous garnish of freshly grated parmigiana Reggiano.