Bolognese Meat Sauce


  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 large onion, finely minced
  • 2 carrots, finely minced
  • 2 celery stalks, finely minced
  • 4 oz pancetta, finely chopped
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 1/2 cup dry white wine
  • 28 oz canned imported Italian tomatoes with their juice, put through a strainer or a food mill to remove the seeds
  • 1 cup chicken broth, preferably homemade
  • 4 tbsp milk
  • salt and freshly ground pepper to taste


  1. Heat butter and oil in a medium-sized skillet or saucepan over medium heat
  2. Add onion, carrot and celery and cook, stirring, until the vegetables are lightly golden, about 5 minutes
  3. Add the pancetta and veal and cook, stirring to break up the meat with a large spoon, until the meat loses its raw color, 4 to 5 minutes
  4. Add the wine and cook until it is almost all reduced, 2 to 3 minutes
  5. Add the tomatoes, broth, and milk, and season with salt and pepper.  Cover the skillet and cook over low heat about 1 hour, stirring a few times

When done, the sauce should have a medium-thick consistency.  If too dry, add a bit more broth.  Keep warm.

from Trattoria Cooking, by Biba Gaggiano, pg 168