Bolognese Sauce

• MIREPOIX – onion, carrot, celery
•  
• 2 medium onions, finely chopped
• 4 celery ribs, finely chopped
• 2 medium carrots, finely chopped
• 5 garlic cloves, thinly sliced
• 1/4 cup extra-virgin olive oil
• 4tbl BUTTER
• 1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped
• 3/4 pound ground veal
• 3/4  pound ground pork (not lean)
• 3/4 pound ground beef
• 1 (6-ounce) can tomato paste
• 1 cup half n half
• 1 cup dry white wine
• 1 cup chicken broth
• 1 teaspoon fresh thyme leaves
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper

This recipe does something we have been talking about for weeks, it builds on it flavors, layer by layer.. it so deep and intense that you wont believe it when you taste it.

Over med low heat pour in extra virgin olive oil and add butter using both of these with give this sauce a nice velvety silky texture lower heat if necessary, add the onions, carrots celery and garlic thyme.. in a 6- to 8-quart heavy pot over moderate heat, be careful not to brown but to sweat this down and get nice and soft stirring occasionally, until softened, about 15-30 minutes.

Add pancetta, veal, and pork and cook over  low to med heat, stirring and breaking up lumps, until no longer pink, and cook this slow stirring occasionally for about 45 mins

Stir in tomato paste,  wait until this caramelizes stirring as needed for about 30 mins this really  needs to be done slow…

 Then half and half  .. Deglazing kind of…scraping the bottom for about 5 mins, the cream should evaporate

Add the chicken broth and cook down 25-30 mins

,add the wine and stir in and reduce till the wine is all but gone…about 20 – 30 mins …lower the heat  to low simmer and cover the pan  1 to 1 1/2 hours.. taste and adjust salt and pepper.

Serve this over your favorite pasta

You can eat this sauce with a fork, you could use leftovers for a base for chili, or…

You use it for the sauce layers in your lasagna that will blow them all away.…speaking of  lasagna.. when you mix your ricotta add shredded mozzarella and fresh grated parmesan cheese to it, also add garlic powder, oregano and thyme.