This has been a recipe I’ve been waiting for. Meat and tomato sauce….mmmmm.
There are as many recipes for Bolognese Sauce as there are people who eat Bolognese Sauce. It’s one of the recipes that practically begs for experimentation.
In a large sauce pot, brown the chopped beef and (veal or lamb). Add pancetta, cook well. Drain fat and set meat aside.
In the same pot, sautÃ© onion and garlic in the olive oil & butter until the onions are translucent. De glaze the pan with wine and reduce by half. Puree the whole tomatoes and add them to the pot along with the sliced carrots and reserved meat. Add milk and fold in thoroughly.
Simmer for about 1 1/2 hours. (If the sauce become too dry add a little water or chicken stock)
In a big pot of boiling water, cook pasta al dente. Serve sauce over pasta with grated cheese.