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Bolognese Beef Sauce

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“This recipe is from one of my favorite cooking shows - Best Recipes Ever. If you prefer you could use ground turkey instead of ground beef. The longer you slow simmer this sauce the better. I used ground turkey and could not detect the difference. I also cut the crushed and diced tomatoes back by 50%, as I thought it would otherwise be too 'tomatoye'”
READY IN:
2hrs
SERVES:
6
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
  2. Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
  3. Add milk; simmer until almost all liquid has evaporated, about 3 minutes.
  4. Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher (I usually just use a fork). .
  5. Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour.
  6. Discard bay leaf. Stir in parsley.
  7. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.).

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