Anna Teresa Callen's Bolognese Sauce (Meat Sauce)

Recipe By: Anna Teresa Callen
Yield: enough to dress 1 lb. pasta

Ingridients

Amount Measurement Ingredient - Preparation Method
1 slice prosciutto or prosciutto fat
1 sprigparsley
1 medium onion
1 stalkcelery
1 medium carrot
3 tablespoon extra virgin olive oil
2 tablespoon butter
1 lb mixture of chopped beef, veal, and pork
pinch sage
to taste salt and freshly ground pepper
1/4 cupdry white wine
3tablespoontomato paste
2cupchicken or beef broth, or use bouillon
1/2 cup heavy cream

Steps

  1. In a food processor, chop prosciutto and all vegetables together. Mixture should be very fine.
  2. In a saucepan, heat oil and butter. Add the chopped vegetable mixture and cook, stirring, until completely wilted and soft.
  3. Add chopped meat and cook until brown. Stir often and break up lumps of meat while cooking. Add sage, salt and pepper. Pour in wine and cook uncovered until wine evaporates.
  4. Add tomato paste. Cook mixture until well blended. Pour in the broth. Mix well. Cover and bring to a boil. Reduce heat and let simmer very slowly for about 1 hour.

    James' note: to simplify above 4 steps, I don't use a food processor in step 1, but instead use a hand blender to chop everything after step 4. To avoid splatter of hot liquid inside the pot when using the hand blender, I cut half of a paper plate and make a hole in the middle of it, then slide the plate onto the handle of the hand blender as a cover. This way, less things to transfer, wash, and clean.

  5. Remove from heat. Add the cream and stir.


James' note: This is a recipe from Techniques of Italian Cooking class at Institute of Culinary Education in New York City.