After searching serious eats for Mario Batali’s basic marinara recipe, I thought a Bolognese would be a nice step up. By way of serious eats user comments, I found this recipe on epicurious.com
This is Mario Batali’s recipe for Bolognese sauce as published in a 2002 issue of Gourmet. With a tasty looking ingredient list, I decided to give it a try.
* 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
* 1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped
* 1 pound ground veal
* 1 pound ground pork (not lean)
* 1 (6-ounce) can tomato paste
* 1 cup whole milk
* 1 cup dry white wine
* 1 cup water
* 1 teaspoon fresh thyme leaves
* 1 1/4 teaspoons kosher salt
* 1/2 teaspoon black pepper
I started this recipe with the pancetta.
And then took it for a spin in the food processor.
With three types of meat in the recipe, I was worried that the pancetta would be lost in the mix, especially being so finely chopped. Nevertheless, I moved forward.
I’ll spare you the boring pre-chopping phase, and skip right to the bowl of chopped veggies. That’s 2 medium onions, 4 celery ribs, 2 medium carrots, and 5 cloves of garlic.
Now to the meat of the dish; I’ve got the chopped pancetta and pound each of ground veal and ground pork.
Trying to be prepared, I had a cup of milk and the wine ready to go.
Sautéing the vegetables until softened
After the vegetables were nice and tender, I added the chopped pancetta.
Immediately after the pancetta came the ground pork and ground veal.
When the meats were no longer lumpy and had cooked to a nice pink color, I added in the 6 oz can of tomato paste.
One thing that really surprised me about this dish is the amount of tomatoes. I’m accustomed to seeing Bolognese sauces that feature a little meat swimming in tomato sauce.
Right after the tomato paste, I added 1 cup of whole milk, 1 cup of white wine, 1 cup of water, and about a teaspoon of fresh thyme.
Once everything was in the pot, the recipe couldn’t have been simpler. All I had to do was simmer for 1 ½ hour to 2 hours until the sauce was thickened. After 1.5 hours, the sauce went from this
After adding the necessary salt and pepper, I found this sauce was lacking something. I decided that even with all that time spent simmering, the sauce was too watery. So, I left off the pot top and simmered it for another hour or so.
At the end of the extra hour, I took a look my projectIt may not look that much different, but the flavors really had condensed. It’s still not the soupy red meat sauce that is Bolognese in the