Main Dish
Bolognese Sauce
Foppiano Vineyards
12707 Old Redwood Hwy
Healdsburg , CA 95448
foppiano.com
- RECIPE YEAR: 2014
- RECIPE BY: Ken Rochioli, KR Catering
- YIELD: Serves 6
- PAIRS WELL WITH: Foppiano Petite Sirah
Serve this classic Bolognese sauce over creamy polenta or your favorite pasta, and accompany with a bottle of Foppiano Petite Sirah.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 6 ounces ground beef (85% lean)
- 6 ounces ground veal or pork
- 6 ounces mild Italian sausage
- 3 ounces pancetta, thinly sliced
- 1/2 cup Petite Sirah
- 3 cups beef or chicken stock
- 3 tablespoons tomato paste
- 1 teaspoon minced fresh parsley, thyme and sage
- Kosher salt and freshly ground pepper, to taste
- 3/4 cup heavy cream
- Cooked polenta or pasta for serving
- Finely grated Parmesan cheese for serving
Directions:
In a large, heavy pot over medium-high heat, warm the olive oil. Add the onions, celery and carrots and cook, stirring occasionally, until soft, 8 to 10 minutes. Add the beef, veal, sausage and pancetta and cook, breaking up the meat with the back of a spoon, until browned, about 15 minutes. Add the wine and boil for 1 minute, stirring often and scraping up the browned bits. Add 2 1/2 cups of the stock, the tomato paste and herbs and stir to blend. Reduce the heat to very low and gently simmer the sauce, stirring occasionally, until the flavors meld, about 1 1/2 hours. Season with salt and pepper. In a small saucepan over medium heat, bring the milk to a simmer. Gradually add to the sauce. Cover the sauce with the lid slightly ajar and simmer over low heat, stirring occasionally, until the milk is absorbed, about 45 minutes. If the sauce becomes too thick, add more stock 1/4 cup at a time. The sauce can be made up to 2 days ahead. Refrigerate, uncovered, until cold, then cover and keep chilled. Rewarm the sauce on the stovetop. Serve over polenta or pasta and sprinkle with cheese. Serves 4 to 6.
