Thursday, June 23, 2011

Pancetta-free Bolognese Sauce

Bolognese Pasta Dinner

Since I stopped eating pork, I made a few adjustments to my original Bolognese Sauce recipe (yup, the one from O Magazine). Below is the pork-free recipe. I hardly notice the difference, to tell you the truth. Just had a huge serving of this for dinner last night. Still awesome in its deliciousness.

My Bolognese Sauce Recipe


1 medium onion
1 large or 2 small carrots
2 to 3 stalks celery
3 tbsp. extra virgin olive oil
1 pound ground beef (not lean)
1 tsp. salt
1/4 tsp freshly ground pepper
pinch allspice
1 cup whole milk
1 1/2 cup orange juice
1 (15-ounce) can stewed tomatoes with their juice
1 dried bay leaf
2 200 gram packs tomato sauce
1 pound pasta, such as rigatoni
Parmiggiano-Reggiano cheese, for grating


1. Finely chop onion, carrot, and celery. In a heavy-bottomed saucepan or Dutch oven, heat olive oil over medium heat and saute chopped vegetables. Cook, stirring frequently, until onion is translucent and soft.

2. Add ground beef, breaking it up with a spoon, 1/4 tsp. (to start) salt, plus pepper and allspice. Cook until meat is brown.

3. Add milk. When it begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally until milk has mostly boiled away, about 30 minutes. Add 1 cup of the orange juice and cook as with milk, until it has mostly boiled away. Add tomatoes and juice; bring to a simmer. Add in bay leaf. Cover pot, reduce heat to low, and allow sauce to cook very gently at barest simmer for 1.5 hours. Stir in remaining orange juice and add tomato sauce. Continue to simmer for another 1 hour.

4. Just before sauce is done, bring a pot of water to boil, salt it generously and boil pasta according to package directions. Drain, mix with a third of sauce then serve with remaining sauce on top with lots of grated Parmigiano cheese.

Makes 4 cups sauce

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