Bolognese Sauce

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 lb lean ground beef (lamb or turkey work well also)
• 1 teaspoon fennel seed
• 4 slices bacon or 4 slices pancetta, chopped
• 2 onions, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery ribs, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup milk
• 1 (28 ounce) can tomatoes
• 1 (28 ounce) can crushed tomatoes
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 pinch granulated sugar
• 1/4 cup fresh parsley, minced

Recipe

• 1 in a large dutch oven saute beef over med-high heat, breaking up with spoon, until no longer pink, about 5 minutes, drain off fat.
• 2 meanwhile using a mortar and pestle or bottom of a small saucepan, lightly crush fennel seeds and add to pan.
• 3 add chopped bacon, onions, minced garlic, carrots, celery, oregano, salt and pepper, fry over medium heat, stirring occasionally until vegetables are softened, about 8 minutes.
• 4 add milk, simmer until almost no liquid remains, about 3 minutes.
• 5 add tomatoes, crushed tomatoes, wine, tomato paste, bay leaf, and sugar, breaking up tomatoes with potatoe masher or spoon, bring to a boil. reduce heat and simmer until thick enough to mould on spoon, about 1 hour.
• 6 discard bay leaf, stir in parsley.
• 7 make ahead:.
• 8 let cool for 30 minutes, refrigerate uncovered in airtight container until cold.
• 9 cover and refrigerate for up to 2 days or freeze for up to 1 month.